Lentil soup is a luxurious thing. With its myriad variations, it can be smooth and fancy like it can be comfy and chunky. It can take on the flavour profile of almost any culture from Greek to Indian, and all those in between.
I felt like making a more traditional comfort soup version (leaning into French) combining layers of flavour which is key to a really good lentil soup. Here is today's version...
In olive oil, slowly sauté until the vegg is slightly golden:
Mirepoix- when young, my kids used to laugh so much at this culinary term, but they sure know what it is and if asked on the million dollar question show, they will win! I use French shallots, celery and carrot, finely diced, and lots of each, more than you think for a medium size pot. (onions are fine too but I like shallots better for this soup) Sometimes I add fennel which is really nice too.
Add 2 large cloves of whole smashed garlic, this will caramelize and melt into the soup, don't chop it.
Add and "toast" 1 large tsp. tomato paste into the mixture. This gives the soup a gorgeous depth, I think better than fresh tomato. Tomato paste needs to sauté, otherwise a bitter flavour. It is awesome.
Add fresh sprig of rosemary and/or thyme and a bay leaf, a fresh one if you have it.
Let all this sauté and aromatize your kitchen with a little salt and pepper. Add just a pinch of cumin, turmeric and paprika to lightly scent the sauté.
Rinse 1 cup of Du Puy lentils, the small dark green ones. Other types are too chalky or melt-away for this version. This small lentil keeps it shape while so tender. Add these to the sauté mixture and stir.
Add enough chicken stock (or water or vegg stock) to the pot, about 3-4 cups.
Once the lentils are tender, blend the soup for just a bit so a creamy texture is mixed with the whole vegg and lentil texture. My husband likes to take out half the soup, cream it and put it back in. An idea...if you feel industrious!!
Now a trick- add a tbsp. of Sherry vinegar. WOW! This is a great punch of flavour. Lemon also works, but there is no replacing the tang of this vinegar.
Just before serving, add chopped fresh spinach and chopped fresh parsley which are my faves. Basil also works.
Have a few bowls...this is pure soul food.
