Tuesday, September 02, 2014

Marta's Lentil Soup

Now that it's the 2nd of September, we need to start thinking about our Autumnal selves, and for me that means delicious soups and stews. My friend Marta's lentil soup is divine, velvety, a little spicy -- just like her, really. When we stayed the night in Concord, MA before heading up to Lewiston to take Minky back to Bates, and we missed our plane and had to get on the later one, this soup was waiting for us in her kitchen, along with some lovely bread and cheese, some fruit, some red wine. Perfect. (This soup is also very good for soothing a broken heart.)

Amid Marta's lovely pots and pans, in Concord, MA


    • 1 tablespoon olive oil
    • 1 sweet onion, chopped
    • 6 garlic cloves, minced
    • 2 carrots, diced 
    • 1 medium, or 2 small potatoes, peeled and diced 
    • 1 celery, diced
    • 1 1/2 cups lentils
    • 1 bunch kale, chopped
    • 10 cups chicken broth
    • 1/4 teaspoon crushed red pepper flakes
    • 1 teaspoon basil
    • 1 teaspoon dried cilantro ( or 2 T fresh)
    • 3 tablespoons lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup parmesan cheese


  1. Heat oil over medium heat in large pot. Add the onion, garlic, carrots, celery, and cook, partially covered, about 15 minutes.
  2. Add the lentils, kale, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook, partially covered, about 1 1/2 hours until lentils are soft.
  3. Refrigerate at least overnight and up to 2 days.
  4. Add the crushed red-pepper, basil, and cilantro and gently reheat. Add the lemon juice, salt, and pepper. Garnish with cheese.

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