When we returned to Champaign Wednesday night it was snowing, not those tiny ice chips that sting like sand but real flakes, almost like the goose-down snowfall I'm used to. The wheels of our suitcases left long scores behind us on the streets because everyone else, of course, was snugly at home. Four days later the snow remains, albeit dirty and tattered, and weather.com reads 11-degrees-feels-like-negative-3. And so: Lentil soup.
The original recipe can be found here, on epicurious.com, and I tweaked it only a little after reading the comments, adding a couple of ingredients and cooking it much longer than in the original. I also accidentally added waaaaaaay too much broth and had to pull some out to get the consistency I wanted, so the amount I'm putting here is more like a guesstimate--you could probably add water if yours turns out too thick. Some people in the comments mentioned using kale instead of spinach, an alternative I am excited to try as kale is possibly my favorite vegetable ever.
I was very pleased with the stew and indeed would go so far as to call it delicious. The lemon and mint keep it much lighter and brighter than other lentil dishes I've had, but it's still ridiculously hearty and filling and perfect for a be-snowed winter day. We served it with naan.
As per many commenters' suggestions, I also made a tomato and cucumber salad with yogurt, which if kind of the opposite of seasonal added a nice tang to the proceedings. I used Fage Greek yogurt for the first time, and let me tell you, I'm never going back to the runny phlegm of my childhood. This was thick, rich, creamy, and all of those other adjectives Yoplait and Dannon try to sell you on except, you know, for reals. Also, I noticed it getting a little watery when I went back to the refrigerator for a spoonful of seconds, so I think next time I might use a couple more tomatoes and seed them.
Lentil Stew with Potatoes and Spinach
2 c. lentils, rinsed and picked over
4 tbsp olive oil
8 cloves garlic, minced
1/2 onion, chopped
8 c vegetable broth
1 lb red-skinned potatoes, cut into 3/4-inch pieces
2 small carrots, sliced
12 oz spinach, chopped OR 1 10-oz package frozen spinach
red chile flakes
1/2 tsp cayenne
1 lemon
1/4 c fresh mint, finely chopped
1.) Heat the oil in a large thick-bottomed pot over medium heat until hot but not smoking. Add garlic and saute 30 seconds, then add onion and cook, stirring, until slightly translucent, about 3 minutes.
2.) Add lentils and stock and bring to a boil. Turn down to low, cover, and simmer for 10 minutes.
3.) Add potatoes, carrots, and red pepper flakes to taste. turn heat up to medium-low and cook, uncovered, stirring occasionally, until potatoes and carrots are tender, about 35 to 45 minutes.
4.) Meanwhile, thaw frozen spinach if using and drain some of the excess liquid. Grate 1 tbsp of peel from the lemon.
5.) When potatoes and carrots are tender, add spinach, cayenne, lemon peel, and the juice of the entire lemon and simmer until the spinach is heated through (frozen) or wilted (fresh). Add mint and serve.
Serves ~6
Tomato and Cucumber Salad with Yogurt
3 Roma tomatoes, diced
2 small or 1 1/2 large cucumbers, peeled, seeded, and diced
1/2 small onion, chopped very finely
1 rounded tsp minced garlic
salt
pepper
1/2 tsp cumin
1 cup Fage Greek yogurt (I used 2%)
1.) Mix first four ingredients and sprinkle with salt. Let stand about 10 minutes and then drain.
2.) Add pepper to taste and cumin, then refrigerate 45 minutes to an hour. Drain thoroughly. Gently mix in yogurt and serve.
Serves ~6
