After devouring the quart of soup she brought to us during the blizzard, I set to work making a batch of my own, and I’ve made it twice more since: once mostly as written, but with chicken stock in place of the vegetable stock, and once with all water, which kept it vegan. Both are completely delicious—this is a recipe that can be adapted to taste and to what you have in your pantry. I’ve added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well. Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. PS: Addictive Black Lentils with Spinach and Labneh 5 from 4 reviews
Cumin: I prefer starting with whole seeds, which I crush in a mortar and pestle, but pre-ground is fine, too. I love a lentil soup with a vinegary bite, so in place of the lemon juice, I use 1/4 cup white balsamic vinegar. You could use red wine, white wine, cider vinegar in its place. The soup does not take vinegary in the end, but there is a welcomed sharpness. I add chickpeas because I really like the combination of the lentils, which break down completely, and the chickpeas, which hold their shape and add nice texture. I’ve made the soup a little less tomato-y, so I use 2 cups crushed tomatoes as opposed to a whole can (28 oz). I like the Pomi brand crushed tomatoes. Original recipe calls for adding chard or collard greens at the end, which I am sure would be delicious, but if you don’t have them on hand, don’t feel the need to run out. Original recipe also calls for puréeing some of the soup at the end, but I kind of like it as it is with all of the various textures — purée if you wish.
