Personally speaking, since I’ve rarely — hardly ever, almost never — met a soup I didn’t like, it’s no surprise that many Forum cooks feel the same way.
Popularitywise, then, according to my statistics, here’s how it goes: Chowder? Clam. Soup? Cabbage patch and tomato … And that’s how it’s been for more years than some of you readers are old.
We like our clam chowder, and we like our cabbage and tomato soups. Period.
What comes as a surprise, then, to me, anyway, is the seemingly sudden demand for a good lentil soup recipe. I mean, lentil soup? Come on.
Well, come along with me, then, as we repeat two very popular recipes for this particular legume ladle-upper.
The first, created by our very own longtime Forum helper-outer Carolyn Meagher of Everett, appears in her cookbook, "Seasoned With Love." The Forum was pleased to print this recipe in a Sept. 18, 2002, column. And, thanks to your repeated requests, again Feb. 21, 2003. And again today. It’s just that good.
And so is the story that goes with it.
"Tugboat lentil soup was named when it was a mainstay during weekend outings on our old tugboat, Sea Fever," Meagher told us.
She also 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."
Now, rolling from the Palouse and the swells aboard Sea Fever, we’ll come to shore in Everett. And another lentil soup, one about which Tom Giebel of the Bavarian Bakery said, in a Dec. 20, 1989, Forum column, "This is a recipe that has been passed on over the generations," adding, "This soup is great for vegetarians if you omit the bacon."
Get out the ladle, fellow soupers, here we go:
Tugboat lentil soup
1pound dried red or yellow lentils
1tablespoon olive oil
1cup chopped onion
2cloves garlic, minced
2cups sliced carrots
1cup sliced celery
1can (8 ounces) tomato sauce
6cups water
1can (14 ounces) vegetable broth
4ounces lean diced ham
2bay leaves
1teaspoon 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.
Bavarian Bakery lentil soup
2cups lentils
Water
1/2cup chopped onion
2cloves garlic, minced
1/2cup chopped carrot
1/2cup chopped celery
1/4cup olive oil
1teaspoon salt
1/2teaspoon pepper
1cup pureed potato (optional)
1/2cup tomato paste or 1/2 cup fresh crushed tomato
2bay leaves
1/2teaspoon leaf oregano, crushed
3tablespoons wine vinegar
1/2cup diced, cooked bacon (optional)
Pick over lentils; rinse under cold, running water, then soak overnight in 2 cups water.
Next day, in large saucepan or kettle, saute onion, garlic, carrot and celery in oil. Drain lentils and add to vegetable mixture. Stir in 6 cups water, salt, pepper, pureed potato, tomato paste or crushed tomato, bay leaves and oregano. Bring to boil, reduce heat, and simmer, stirring occasionally, about 2 1/2 to 3 hours or until lentils are soft. Remove bay leaves. Stir in vinegar and bacon. Garnish as desired and serve immediately.
Makes eight servings.
The next Forum will appear in Friday’s Time Out section.
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