some kinda good

Here in the Virginia Piedmont, we got about a foot of snow yesterday. Between shifts of shoveling, I made creamy yellow lentil soup based on an Eqyptian recipe. I don’t know how authentic the original was, so I sure don’t think my version can be called Egyptian, but it is soothing comfort food. And, the lemon juice and grated peel make it as bright as its yellow-orange tint, also welcome in the bleak midwinter.

Yellow and red lentils are staples in my kitchen, in part because they taste delicious, in part because they cook FAST, usually in 20 to 30 mins.

I buy the lentils at Durga Indian grocery store in Woodbridge, Va., where I find colorful dal, fresh nuts, all manner of beans, flours, fragrant incense, and many hard-to-find ingredients. For my Fredericksburg friends, it is worth the trip if you want fresh staples for Indian cooking. And, the owner is helpful and a friendly conversationalist.

Yellow Lentil Soup
Makes a big pot — probably enough for a hearty meal for about 6
Sometimes I add grilled chicken or other meat as a garnish. This soup is delicious with cornbread.

1 pound dried yellow lentils or mix of yellow and red (half tiny red massor dal with half yellow moong dal)

1 bay leaf
1 medium tomato, chopped (canned work great)
1 medium potato, peeled and cut into 1 inch slices (I have substituted 1/2 cup short grain rice for this; works great)
1 medium carrot, peeled and sliced
2 teaspoons salt

1 tablespoon ghee, butter, or olive oil
1 large onion, finely chopped
4 cups stock
1 teaspoon cumin, toasted
2 cloves
1/2 tsp white peppercorns
1/4 tsp cinnamon
black pepper to taste

grated peel of one lemon
juice of one lemon

1 tablespoon chopped fresh parsley

Inspect lentils for debris then wash well in several changes of water until the water runs clear. Drain. In a stock pot, combine lentils and enough water to cover by about 3 inches. Add bay leaf, tomato, potato (or rice), carrot, and salt. Slowly bring to a simmer, skimming foam from the top. Cover and simmer 30 to 45 minutes, or until the lentils are completely cooked through and soft.

Remove lentils from heat. Puree very well, adding water if the lentils are too thick to puree. (I use a hand held immersion blender. You can use a blender or food processor, but let the lentils cool so you don’t burn yourself.)

Toast cumin in a small skillet. When cool, grind in spice grinder with 2 cloves and white peppercorns. Add ground cinnamon. (If you prefer, use already ground spices. If you grind them yourself, they have a longer shelf life and a more brilliant flavor.)

In a medium skillet, heat ghee or butter or olive oil. Add onion and spice mix, sauté slowly until the onions are caramelized, about 20 mins. You can saute for less time, but the onions — and hence the soup — won’t taste as rich.

In the stock pot, add the caramelized onion/spice mix to the pureed lentil/veggie mix. Add one quart hot stock. Heat the soup through. Add lemon juice and finely grated lemon peel. Season with salt and pepper to taste.

Serve garnished with finely minced parsley.