I’m absolutely smitten with this soup. It’s the perfect cold-weather food, the kind that infuses your soul. It can cure whatever ails. At least, that was our hope last weekend. The three of us have had colds since October it seems. Gabi’s friends at daycare share with her, and she shares with us. It’s about to drive us mad. On Saturday, Jeff suggested a big batch of lentil soup and I couldn’t have agreed with him more.
I found this recipe about 10 years ago in Sundays at Moosewood — a cookbook I bought in college. Some of its pages are splattered. Notations throughout the book mark my first experiments in the kitchen. I’ve adapted the lentil soup here and there, adding more spice, more zing, and replacing fresh tomatoes with canned (it is winter, after all). The result is a thick, almost stew-like soup. The combination of onions, garlic, lentils, bulghur, tomatoes, parsley and spinach is truly addictive. I use a lot of rosemary here. Use more or less, according to your taste. A squeeze of lemon at the end enhances it all.
I made a double batch of this on Saturday. I’ve been known to triple the recipe and put half of it in freezer bags. My freezer and I have become best buds this past year. I’ve come to learn that good food doesn’t have to be made TODAY. It could be made last month. In the case of this lentil soup, it could be made six weeks ago, thawed, heated, and inhaled. If you make one thing from this blog, make this soup.