I got the
Williams-Sonoma Soup cookbook for Christmas, and while I already owned it, getting it again served as a reminder that I have been wanting to make some soups from this cookbook. So today I whipped up a pot of the lentil soup. It's really good, and really easy (which you don't always find with Williams-Sonoma recipes), so I will definitely be making it again.
The recipe requires that slices from one entire lemon be inserted into the soup while cooking (they are removed when the soup is finished cooking). At first I thought that this would make the soup too acidic, too lemony, but it's perfect. You can definitely taste the lemon, but it's not overpowering. I used a small lemon, by the way. I think a large lemon might be a bit much. The lemon and two teaspoons of curry are what give this soup its flavor. It's good on its own, but it would also be delicious served over the top of some basmati rice to make a heartier meal.
Williams-Sonoma has a
recipes section on its website, and you can find more of their lentil soup recipes
here.
Before I post the recipe, I also wanted to share one of my favorite podcasts with you.
Spilled Milk, hosted by Matthew and Molly, is hilarious! Their tagline is "The show where we cook something delicious, eat it all, and you can't have any." The episodes are very short, so they are perfect for listening while cooking. Check them out!
Lentil SoupSlightly adapted from
Williams-Sonoma Soup2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced tomatoes, with juice
1 1/2 cups dried brown lentils, rinsed and drained
6 cups stock (I used 4 cups chicken and 2 cups vegetable)
1 lemon, sliced
1 cup coarsely chopped fresh spinach
Salt and freshly ground pepper
In a large pot over medium-high heat, warm the oil. Add the onion, celery, carrot, garlic, and bay leaf and sauté until the vegetables are softened, about 5 minutes. Stir in the curry powder and cook until fragrant, about 1 minute.
Add the tomatoes and their juice, lentils, stock, and lemon slices. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf.
Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green. Season to taste with salt and pepper.
Makes 4-6 servings.
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