You’ve heard the phrase "a month of Sundays"? Well, this is the soup season, and I think a month of soups is a good idea. After all, with Christmas bills, New Year’s diets and dark, cold nights, it’s the right time for something that’s warm, filling and inexpensive.
Once upon a time, I described this soup as being gastronomically and theologically available to almost everyone on the planet. However, since then, the low carb upheaval has come and begun to go, and I realize that the Jains, a sect in India, don’t eat alliums – onions, garlic, and their relatives. This is from the Middle East, and is one of those things that different groups do differently. I’ve seen recipes that call for added tomato, no saffron, different spice combinations, many variations on the theme. So it’s yours to play with. Like most lentil and bean soups, it thickens as it ages; that’s okay, just add water to thin it out.
Shorabat Adas
1/4 c. olive oil (I use less)
1 large onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, chopped
1 pound lentils
2 1/2quarts water, chicken broth or vegetable broth
1 bay leaf
1 tsp. cumin
1/4 tsp. thyme
1/4 tsp. black pepper
a pinch of saffron
1 tsp salt
In a Dutch oven or large saucepan, heat the oil over medium-high heat. Saute the onion and garlic until just tender. Add the celery and carrot, give it a stir, drop the heat to medium-low and cook for 5 minutes. Add lentils, water or broth, bay leaf, parsley, cumin, thyme, pepper and saffron. Cover again, drop heat to low and cook until lentils are tender. Add the salt, taste and adjust seasoning as needed. If you’d like it smoother, you may use a blender or stick blender.
Serves 8, freezes well, and sticks to your ribs.
-Ann
Next week: Mushroom Soup