Golden Lentil Soup and Developing My Palate
It’s been years since I first discovered my favorite restaurant. I think I mentioned this before. I loved the food at first bite. I loved the atmosphere and the people. Almost Always, when it is my turn to choose my choice would be Zov’s. I would try to get people to eat there with me. Seems I have two different sets of friends, Mediterranean and TexMex.
I did not invite just anyone; just those I thought would really appreciate the food as much as I did. I simply love the Mediterranean diet. I like the freshness of the herbs and the depth of flavor of the spices. I love pretty much all about it. One of my favorites is their signature soup, Golden Lentil Soup.
I remember eating my first bowl of golden lentil soup. Oh my, it tasted like I had found home. How could that be? I am not from the Mideast, but rather the Midwest. It was both strange and delicious. As red lentils cook they turn this beautiful golden color. It is almost like magic. Besides turning golden they break down into a thick soup that looks like it has been puréed that is so comforting it is like coming home. It also has a dash of cumin. I find it a strange spice, but used correctly it gives a warmth to the soup.
I took a friend there for lunch. We ordered the soup and sandwiches. She picked at the soup, and made strange faces like she had bit into a lemon. By now I was cringing a little. The owner and staff always pay special attention to their patrons and make their way around to the each table to check on us to see if we are enjoying the food and having an enjoyable experience. So I feared they would pick up on her reaction.
I was very apprehensive because I protect this place. I do not want anyone ruining my place. She was very quiet when we left and I was thinking that is the last time we are going there. Then about a month later she came to me and ask could we please go back to that place that serves that good soup? What? I thought you thought it tasted strange, funny tasting. I asked why would you want to go there since the food was so “funny tasting”? She said she was not sure, but she really wanted some of that soup. So we went and she had nothing but a satisfied smile on her face when we left. Ahh, another convert. Since then she too has learned to make it and it has become a favorite, it was just something she had never experienced before.
To be fair it made me think of my first visit to California and the first time I had tasted guacamole. I remember thinking what is the deal with this? To me it tasted rather bland, fatty, and uninteresting. About six weeks later I called my sister for a quick tutorial on how to buy an avocado. I told her I was really craving some guac. I did not call it guac at that time, but since then I have developed my palate much like my friend.
I hope you will give it a try. It is one of the most economical soups you can make. I think the lentils are about $1.89 for a pound bag – cheaper if you buy in the bulk aisle – I have seen them for as little as $.59 a pound. I had the spices and the mirepoix – if you cook I am sure they are in your pantry/vegetable bin. I have tried it with both chicken broth and just water and personally I think it is better with water. You end up with about 14 cups of soup. You can freeze it in portions depending on your needs. I suggest a piece of wax paper between soup and lid. It seems to keep it from freezer-burn.
Thank you Zov. You make me feel like I can cook.
Oh, and don’t be deterred by a food you find different. Give it a second try and you just might develop your palate. I have another friend who made it and she said it did not taste like the restaurant. I asked did she follow the recipe; then she confessed she forgot the salt. Salted and problem solved.
- 3 tablespoons olive oil
- 6 celery stalks, cut into ½-inch pieces – I cut mine smaller.
- 3 carrots, peeled and cut into ½-inch pieces – I cut mine smaller.
- 2 onions, chopped
- 1 pound dried red lentils
- ¼ cup long-grain white rice
- 12 cups water
- 1 tablespoon lemon pepper
- 1 tablespoon seasoned salt
- 2 teaspoons salt, plus more to taste
- 1½ teaspoons ground black pepper, plus more to taste
- ½ teaspoon ground cumin (optional)
- ¼ cup fresh lemon juice
- Italian parsley sprigs, for garnish
- Mise en place ~ Gather Ingredients
- Heat the oil in a stockpot that will hold over 16 cups, over medium-high heat.
- Add the celery, carrots, and onions – also known as mirepoix.
- Sauté about 10 minutes or until the mirepoix is soft and fragrant.
- Stir in the lentils and rice and 12 cups water.
- Cover and bring to a boil; reduce to simmer.
- Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes. They will become golden and almost look puréed.
- Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin.
- Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes.
- Stir in the lemon juice.
- Taste and adjust seasoning - this is an important step.
- Ladle the soup into bowls. Garnish with Italian parsley sprigs.
As an alternative or variation to the soup, melt 2 tablespoons of butter in a heavy small saucepan until it begins to foam, then stir in a teaspoon or so of dried mint. Pour the mint mixture into the lentil soup just before serving. It is delicious!
Be careful with the cumin; some people are allergic to it. It also lends very strong flavor and assertive taste, so add it a little at a time, tasting as you go.
You may also want to adjust the pepper since some commented that they thought it is too much. Please feel free to adjust per your personal taste.
The soup keeps well in the refrigerator for 3 days, or frozen. It actually becomes more flavorful if it's prepared a day in advance and refrigerated.
Rewarm it over medium heat, adding more water to thin it to a desired consistency.
Serves 10 to 12
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I would definitely fall into being one of your Mediterranean friends ………….. but then again, I LOVE Tex Mex. I guess you can dress me up and take me anywhere. I promise I’ll try to keep the hummus and salsa off my shirt! Love this soup, can’t wait to try it. Pinning!
Oh my gosh. You make me laugh.
What a lovely bowl of soup and the cumin must give it incredible flavor. I love lentils, but have never used the red ones. Neither of us is afraid of trying things – how will you ever learn in you don’t. I was so relieved to read that your friend liked the soup after all.
Sam
The cumin gives it great taste, but if you are not judicious you can ruin your recipe quickly. If you make it try a little at a time until you please your palate. I guess I don’t need to tell you that since you are such a good cook.
Hi Ms Lemon,
I’m loving the addition of lemon juice to this soup – it looks fantastic and what a nice change up. Comforting and refreshing at the same time.
Found you at Wake Up Wednesday and following. Beautiful blog. Have a great day.
Thank you for stopping by. Yes the lemon just brightens the flavor of almost any dish. My Dad used to use vinegar and we thought he was weird when we were kids, but turns out Dad was on to something.:)
Madonna,
I have been eating lentil soup for about 48 years now! Granted, I AM Greek, so it’s just second nature to me, but tourists love it when they visit and all my Scandinavian friends make it at least once a week, and especially in the winter.
I think you and I would make great dinner companions and of course our choice would always be Zov’s!
Poppy
Poppy, I love most food, but I especially love anything French or Mediterranean.
Lentil soup, the culinary equivalent of a soft, warm blanket!
Marysol, that made me smile. Thank you for visiting.
Your soup looks so creamy and delicious! I love love love soups!
I am definitely pinning this. Our family loves lentils! And there is nothing like a hot bowl of soup on a chilly winter evening! Good guacamole is the best! My daughter is addicted to it. I make it for her at least 3 times a week…we go through so many avocados here! Visiting from LOBS! Thanks for linking up with us!
I loved the soup at first bite. When it got to the avocados it took me a little while. Thanks for stopping by.
Hello! Sounds wonderful! Love that it’s vegetarian. Some people are just pickier than others- that seems especially true if they grew up eating out-of-the-box type recipes from the 50-70’s. I love all types of foods and cuisines. Lentils are a staple at our home and I make them several different ways. Have a great weekend 🙂
Lentils are always in my pantry now days. I try to find something new all the time that I have not had before or a new way to cook something. It has been a wonderful experiment. Thank you for stopping by.
Lentil soup is a beautiful thing. This is a great recipe. Thanks for sharing.
Velva
I hope you enjoy it Velva. Thanks for stopping by.
Pinning…this sounds so good. It is so cold for our area that this would be so comforting and warm. I know we are balmy compared to many but all things are relative and I am cold. LOL!
Have a blessed weekend, Ginger
I hope you like it Ginger. It has turn too warm this week for us – it was over 90°.
Just reading this made me so hungry. This is the perfect weather for a bowl of warm soup. I’m saving this recipe. Thank you for sharing it. Wish we had a Zov’s nearby. laurie
I love soup and this recipe looks amazing. Thanks for sharing at TTF!
This is a beautiful bowl of soup. My daughter loves lentils and I can’t think of a better way to serve them. So hearty, comforting and I’m sure delicious! I may have to make this on Sunday. Thanks for sharing.
I do hope you make it. It has been on the restaurant’s menu since they opened in 1989. It is their signature soup. Thank you for visiting.
I haven’t had a lot of Mediterranean food, but sounds yummy and I do love to try something new! Thanks for sharing with SYC.
hugs,
Jann
Your Lentil Soup looks absolutely fabulous. I may make this soup this week for a sick friend of mine, she will just love it. Thanks for helping us celebrate Three Years at Full Plate Thursday and come back soon!
Miz Helen
It’s a wonderful soup!
Perfect for the winter, as it’s very rich
Thank you Winnie. I will concede it is different for some palates, but I thought it was wonderful at first bite.
What a beautiful soup. Thank you for the recipe. This is just the type of cool-weather soup we need. Thank you Ms. Lemon! 🙂
~ sharon and denise
I hope you will give it a try. Thanks for visiting.
M~
Such a cute story. I’ll have to try red lentils.
Thanks for visiting Barbara. I think you will like red lentils since they purée themselves.
It looks and sounds so good! Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again Monday at the Bash! Toodles, Kathryn @TheDedicatedHouse
I made this soup and hubby and I both loved it. I will use a little less pepper next time though. Other than that I wouldn’t change a thing.
Kim, I am thrilled you made this soup. I hope you made enough to freeze and then you can always have a bowl when you feel like it. Thank you so much for letting me know. By all means adjust the seasoning to your taste.
I have several lentil soup recipes that I like; this one looks like it would be a great addition to my collection! I love the addition of lemon juice.
This is my favorite soup. The red lentils turn golden. I hope you will try the lemon juice. My Dad used to use red wine vinegar, but I did not know why, now I know. It just enhances the flavors. I use it whenever I can in other recipes just for the last bit of umph. Thanks for stopping by, I really appreciate it.
Just made this last night and it’s excellent! I added some chopped spicy turkey sausage and served it with bread. A perfect comfort meal that’s pretty darn healthy! Thank you!
You just made my day. Thanks so much for taking the time to let me know that you and your family enjoyed it.
Madonna