Free to Be Lentil Soup

• 3 T olive oil or ghee
• 1 large onion, diced
• 2 -3 carrots, diced
• 2-3 stalks of celery, diced (optional)
• 3 garlic cloves, minced
• 1/4 c tomato paste
• 16 oz (about 2 1/4 c) brown or green lentils, picked over and rinsed
• 8 c chicken or vegetable broth
• 2-4 cups water
• salt to taste (I suggest you add 1 tsp before simmering – and then add more, if necessary, when the soup is ready to serve)
• 1 tsp black pepper
• Pinch of red pepper flakes
• 2 T lemon juice added before serving, optional
• 3 c chopped fresh spinach, optional
• additional water or broth, if consistency needs to be more soupy
• parsley to serve, optional

Heat the oil in a large, heavy stockpot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until they’re tender. Add the tomato paste, lentils, broth, water, salt, pepper, and red pepper flakes. Bring to a boil, stir well to mix in the tomato paste, reduce the heat and simmer partially covered for about 45 minutes. Add more water or broth if necessary. About 5 minutes before the soup is done, stir in the lemon juice and spinach, if you’re using it. Serve with a sprinkle of parsley

Variations:

Persian/Iranian – Adasi: add 2 tsp cumin, 2 tsp turmeric, and 1/2 tsp cinnamon; sprinkle with feta when serving; serve it for breakfast, if you want to be authentic.

Creole – Andouille Lentil Soup: fry 1/2 pound of Andouille sausage (halve them length-wise, then slice into 1/2″ pieces) until most of the fat has been rendered; drain excess fat; add the vegetable mixture and saute until the veggies are soft; add 2 tsp Tony’s Creole Seasoning.

German – Linsensuppe: fry 1/2 lb of diced bacon until partially cooked, then add about 1 lb of diced potatoes and the vegetables and saute until the veggies are soft. Add 2 bay leaves, 2 tsp dried thyme.

Mexican – Sopa de Lentejas: fry 1/2 lb of Mexican chorizo until almost cooked, then add the vegetable mixture and continue cooking until the veggies are soft. Add 2 tsp cumin, 2 tsp Mexican oregano, and 1/2 -1 tsp Ancho chile powder. Serve with Mexican crema with a little lime juice stirred in.