Tugboat lentil soup is big on the request list

If people were polled, I'll bet they'd say nothing, absolutely nothing, this time of the year beats a batch of soup or stew bubbling along on the stovetop or in the oven. Even if we could get through the fall and winter without these trusty supper standbys, would we want to?

I sure wouldn't. Would you?

Exactly my point. Coming right up, then, and so you don't have to ask for it, is another soup that became an instant best seller the minute it hit our tables.

The creation of our own longtime Forum helper-outer Carolyn Meagher of Everett, this particular soup was always such a favorite over the years with family and friends that she included it in her popular cookbook, "Seasoned With Love.''

It then made an immediate debut in a Sept. 18, 2002, Forum column, wherein Carolyn told us, "Tugboat lentil soup was named when it was a mainstay during weekend outings on our old tugboat, Sea Fever."

Adding to its background, she mentioned, "Lentils are a major crop in the rolling hills of Eastern Washington and northern Idaho's rich Palouse farm country, where I grew up."

Since its first appearance in the Forum back then, this particular concoction now fights for first place on our most-sought-after soup recipe list every year, as cooks suddenly discover their recipe has gone missing, or realize, to their dismay, that the original copy has become so faded, or it's so rat-eared, tattered, spilled or splotched on, that it's nearly indecipherable.

So here we go again with:

TUGBOAT LENTIL SOUP

1 pound dried red or yellow lentils

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

2 cups sliced carrots

1 cup sliced celery

1 can (8 ounces) tomato sauce

6 cups water

1 can (14 ounces) vegetable broth

4 ounces lean diced ham

2 bay leaves

1 tablespoon sea salt

Black pepper to taste

Thin slices of lemon

Cider vinegar or red wine vinegar



Rinse and pick over lentils for small stones; set aside. In a Dutch oven or large stockpot, heat olive oil over medium-high heat until hot but not smoking. Add onion, garlic, celery and carrots. Saute about 10 minutes or until onion is translucent and vegetables are tender crisp. Add tomato sauce, water, vegetable broth, bay leaves and lentils; bring mixture to a boil.

Cover, reduce heat and let simmer for about 25 to 35 minutes or until vegetables are soft but not mushy. Add ham and pepper, cover and let cook for another 10 minutes or until ham is heated through. Add salt and remove bay leaves.

Ladle soup into bowls and top with thin slices of lemon. Place a cruet of cider vinegar or red wine vinegar on the table and invite diners to add a splash to their soup.

Makes about 10 servings.

Note: If you like a thicker soup, decrease water by 1 cup.



Do you have a great soup recipe to share? A recipe for a go-with -- maybe a special bread or rolls -- that turns a bowl of soup into a whole-meal deal? Don't hesitate to send it (them) along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.



The next Forum will appear in Friday's Time Out section.