french green lentil soup – a soup to soothe & a tea to heal

5th January 2011

Before I left for India, I had been nursing a very sore body and sniffly nose, snuggled in bed for two days. It started on the Friday night when we had Anna and her family over to celebrate the third night of Hanukkah.  I should have known something was brewing.  I cooked.  Nothing unusual, except I salted the food far too much.  My dishes weren’t up to their usual standard.  We painted glasses for Hanukkah, but my creativity just wasn’t flowing. That sometimes happens.  I did overindulge in Anna’s magnificent doughnuts which she whipped up in my kitchen as we painted.  I knew I shouldn’t have gone for that fourth one, but they tasted so fresh with her homemade jam.

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Then everyone left.  I went to bed.  Feeling not quite right.  Woke up during the night, feeling achy and my senses fragile.

After fasting for the second day, I was wanting something warm and comforting.  This is what I could think of that was quick and easy and didn’t require too much hands-on work. This soup and a simple and effective home remedy that we drink when we are feeling a little under the weather.  

green lentil soup – a soup to soothe

Serves 6

ingredients 

1 cup small green/brown lentils – soaked

1.5-litre vegetable stock/water

4 carrots

4 sticks celery

1 tsp freshly ground pepper

small bunch of lemon thyme (or regular thyme)

2 heaped tsp cumin seeds, toasted and ground

2 bay leaves

4 Tbsp tomato paste

1 tsp fine rock salt

1 tsp freshly ground black pepper

to serve

parsley, finely chopped

olive oil

parmesan cheese

preparation 

1.  In a bowl, soak the lentils for a good 5 hours or overnight, then drain.

2.  Heat olive oil in a large saucepan over medium heat, add the diced vegetables and sweat gently for 5 minutes, stirring frequently, then add the ground cumin, bay leaves and thyme and continue to sweat for another 5 minutes.

3.  Add the lentils, tomato paste, pour in the stock and bring to a boil, reduce the heat and cook, uncovered for about 20 minutes or until the lentils become tender.  Discard the herbs and add the salt and pepper.

4.  Ladle the soup into warm bowls and sprinkle over the chopped parsley.  Finish with a drizzle of olive oil and freshly grated parmesan cheese.

Goodness shared by Stacey

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