Lentil Soup

Lentil Soup

I personally think that every meal should start with a bowl of soup. In the colder weather I make soup a lot but in the warm weather I don't make it as often as I'd like. 

When I'm eating at a restaurant, I almost always order soup to start my meal. There is one soup from a restaurant that stands out in my mind. I haven't been to South Louisiana for several years, but the turtle soup served at the Grapevine Restaurant in Donaldsonville, LA is one of my favorites. They serve the soup with a little shot of sherry wine to stir into it, which gives it a nice touch. 

Well, I don’t have turtle meat so I can't attempt to duplicate that soup. If you find some, let me know.

I do like lentil soup which I can make whenever I want. I prefer the red lentils which many stores carry, but any lentils will do. This is a simple lentil soup without a lot of ingredients. I always like my lentil soup with fresh baked bread and plenty of Tabasco sauce.

Lentils provide a deep rich flavor and they cook up faster than peas or beans. Lentil soup also does not produce as strong of an aromatic effect on the gastric system as bean soup, so it is recommended when you are going to be around those easy-to-offend people.

Stock:
Smoked neck bones or smoked ham hocks
1/4 cup minced onion flakes (dehydrated)
1 bay leaf
Water 
Soup:
1 large onion chopped
3 stalks of celery chopped fine
1 lb. lentils
1 tsp. cajun seasoning
1/2 tsp. red pepper flakes
1/2 tsp. thyme

Preparation

In a large stock pot (by now you should have two or three on hand) add the smoked neck bones and then add a bunch of water. Stop nagging me about how much water. You are going to make a pot of soup, so use enough to fill you soup pot with stock. I never measure this stuff. 

Now donʼt go getting goofy on me. If you canʼt find smoked neck bones, you can use smoked pork hocks, a ham bone or even a smoked turkey leg. Just find some kind of meat or bones that have been smoked. Bring the water to a boil and add the onion flakes and the bay leaf. If you donʼt have the onion flakes, add 2 large onions instead. Let this simmer very gently, for about two hours.

Strain the stock into a large soup pot. Bring it to a boil. Add the lentils which have been sorted and rinsed. Don’t forget to sort through them. You’d be surprised what I’ve found mixed in with lentils - stones, dirt and bits of some other kinds of seeds. I’m boring I guess, but I prefer my lentil soup without those things.

Add the onion and celery and then the seasonings. Let it simmer gently for about an hour and a half. Stir often and taste for seasoning - it may need a little more salt or cajun seasoning. When the lentils are soft and the soup has thickened, it’s ready.

Serving

Serve this soup in bowls and have plenty of fresh grated parmesan cheese to sprinkle on. You also want a big bottle of Tabasco. If you’d like, go ahead and stir a shot of dry sherry into your bowl of soup and pretend you are at a fancy restaurant. 

Along with a salad, this would make a good beginning to a meal of grilled pork chops and maybe a pasta on the side. Now crack open a good bottle of Barbera DʼAlba wine from Italy, then lock the doors, close the blinds and over indulge. It is ok, I do it all the time.