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Every soup has its variations but it seems that lentil soup has no definitive taste, texture, or ingredients. I have seen Lentil Soup Recipes with tomatoes, spinich, red wine vinegar, bacon, egg, flour, and even parmesan cheese. I have seen recipes with 2 quarts of water calling for anywhere anywhere from 1-5 bay leaves… 1 quart of water, HAMBURGER (ick - sorry), various vegetables and even potatoes. I have enven seen a Thai Coconut Lentil Soup.

There are more spices that can be included in this soup, or not included, than in any other soup I have made. Usually, if you use different ingredients and spices it is called something different. Of course, leave it to Alton Brown to come up with the spice, Grains of Paradise… and Giada to put pasta in it!

When I think of lentil soup I think of it one way, and one way only. It’s like New England Clam Chowder. Clam Chowder does not have pasta in it. That would be something different… like Italian White Sauce Clam Soup.

Clam Chowder has potatoes, and while there are many New England Clam Chowder recipes… none of them have pasta, or parmesan cheese, or peas. They just don’t.

Maybe I am being a Lentil Soup snob, but I like my Lentil Soup to taste like Lentil Soup.

Am I asking for too much?

The guys that package the lentil beans know a thing or two. The bag of beans that I bought gives a recipe that I will list here, and then Dr. It Up! just a little.

Their recipe:

1/2 lb Lentil
4 Cups water
1 Ham Hock or Meaty Ham Bone
1 Bay Leaf
1/3 cup Chopped Carrot
1/3 Cup Chopped Celery
1/3 Cup Chopped Onion
1/2 Tspn Salt
1 Small Garlic Clove, minced

Wash, sort, and drain lentils. Combine all of the ingredients in large pot with tight fitting lid. Bring to a boil, reduce heat and simmer, covered until tender, approximately 45 minutes. Cut ham off bone, dice. Add to soup and serve.

Simple Simple Simple. Throw it all in and boil it. I LOVE it!

Then the bag goes on to say the following:

Tip: Lentil soups are very thick and may need thinning. To thin, heat slowly, and stir in small amount of either water, stock (chicken or beef) light cream, or undiluted evporated milk.
Season to taste with salt and pepper. Cook with lid ajar to avoid spill over, and add water if needed.

The “Tips” is where they lose me. Lentil Soup is supposed to be thick and hearty. Lentil soup can be made with either Chicken or Beef stock, but really? Evaporated Milk? Beyond disgusting!

OK - now my recipe.

I use the same ingredients but double it. Who buys a bag of beans and and uses 1/2 of it when this soup freezes so well?

I do this:

A full bag of beans (1 lb) and 9 cups water.
2 Beef Bullion Cubes
2 Cloves Garlic
1/2 tspn Red Pepper flakes
I use 2 1/2 Carrots (don’t measure)
2 Stalks of Celery (don’t measure)
One medium white onion (don’t measure)

I substitute Smoked Turkey Legs for the Ham Hock whenever I can, because you get more meat for the money and it has less fat, and salt. They don’t say ‘Smoked” in their recipe but it HAS to be smoked… whatever meat you use.

I boil it for about an hour. This is not a science, and you can’t ruin it… just add water if it simmers too long. If it’s too watery, boil some more. Boil it down to taste. Taste is so important!

I then throw 2/3’s of it into a blender. Lentil soup is not brothy, it’s thick. It’s a meal, not a side.

Be careful. Hot liquids in a blender can spell a burn disaster. Perhaps let it cool a bit.

Add it back into the remaining soup, taste and add either more salt, more heat, more… whatever. Just never add evaporated milk.

Best served with your favorite bread. Mine is Sourdough and it’s an incredible compliment to the soup.

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