Winter Lentil Soup
Did living in LA 8 whole years make me a Cali girl? Because winter is in full swing here in Jerusalem and I'm longing for that perfect west coast sun. I now own a puffy black coat with a fur trimmed hood and wear three pairs of socks so my toes feel snug. I grew up in Montreal, I know winter. But I've also forgotten those endless, frigid days. Things here and now are a sort of in between the two spectrums, it's cold and damp but no need to hibernate huddled by the fire. Though you'll likely find me close to the stove, warmed by the steam of a simmering soup. A winter evening demands you stay around the table with your fingers interlaced around a bowl of something hot and comforting.
I thought you'd be interested in a little update from my last post. My trip went well, save for the return flight which left my baby on the cusp of exhaustion and me of insanity. We had a nice few days hoping from Paris to LA and back home. When in Paris, I picked up macarons so perfect, I believe them worthy of a trip back. If you're visiting, Damyel is a must. And make sure you polish a row of Dark Chocolate Macarons, trust me. I also had their marrons glacées (sugared chestnuts) which were unique in their translucent sugar shell. In LA, I hugged our family tight while frantically filling my bright red Target cart. But as lovely as it was to get away, walking up the steps to our home and seeing my children's welcome signs was an intensely sweet feeling. I hugged them extra tight but by my twentieth kiss they were wiggling out to look for promised lego sets and crayons in my stuffed suitcases.
Once I eased back into the rhythm of my daily routine, my daughter requested this Lentil Soup on repeat. It was nice to be back to cooking and feeding my people. And this soup is the perfect way to bring on the cozy. It's light yet hearty, earthy and savory, and deeply flavorful. I think you'll find it parked in your weekly soup rotation this winter.
Winter Lentil Soup
3 tablespoons olive oil
1 large onion, finely diced
5 celery stalks, chopped with leaves
1 cup french lentils, rinsed
6-8 cups water
1 large tomato
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 bunch cilantro, chopped
- Heat a large soup pot over medium heat. Add the oil and the onions and cook for 1-2 minutes. Add the celery and sauté for an additional 1-2 minutes. Add the lentils and cover the mixture with water. Bring to a boil, cover, reduce the heat to a simmer and cook for 15-20 minutes.
- Grate the tomato on a box grater and add to the soup. Season with cumin, coriander, salt, pepper and chopped cilantro and cook for an additional 15-20 minutes. Check one of te lentils for doneness and adjust cooking times. Once the soup is ready ladle into bowls and serve immediately.