Green lentil soup lovers of the world, forgive me.
I really don’t like green lentil soup.
Well, the one instance I ate it out of a Progresso can I didn’t. I was scarred after that…
I am all about that red lentil, though. All day. Every day. It’s so versatile! Don’t even get me started on the lentil patties, mmmmm!
Today we made a green lentil soup that (at first I was iffy about but later…) I actually liked! It feels more like a winter soup (thick, warm, stick to your bones kind)… But with the chill the rain brought to is today, the warmth was very much welcome!
2c green lentils, washed and drained (twice!)
1/2c orzo or Turkish vermicelli (fine egg noodle)
Approx 3c hot water
1.5 tbsp flour
1 chicken bullion cube
2 tbsp sunflower (or anything but olive) oil
2 tbsp margerine
2+ tbsp dried mint (as you like it)
Salt to taste
1. After cleaning, put lentils in a large pot with the hot water. Boil until the lentils are softened (approx 20 min). Add the orzo/vermicelli and chicken buillion, and cook until everything is soft and the water is nearly cooked out (another 10 mins). Add 1/2c water at a time if needed to completely cook the lentil.
2. Add milk until the soup is at the consistency you prefer (for this recipe I would use a good 4 or 5c+). Bring it to a slow boil and let the flavors meld. Add some initial salt to taste.
3. Temper the flour (add small amounts of cold water to a dish with the flour. Mix it together so that it isn’t lumpy, making a slurry. Add a few spoons of the hot soup liquid to the slurry so that it acclimates and doesn’t clump upon hitting the heat) and mix into the soup. Continue mixing until it begins to thicken (a few minutes at most). You can add more flour in this manner until you are happy with the consistency. Check for saltiness and add if needed.
4. Melt the butter and add the oil together in a separate sauce pan. Once the butter/oil is sizzling, add the the mint. Once it is aromatic (less than a minute), pour into the soup pot and gently mix, forming swirls of sauce at the top (if preferred, you can add this as a garnish when serving).