Easy recipe for mixed lentil and tomato soup with garlic croutons

This easy recipe for lentil soup can be made spicy or mild, depending on the type and amount of paprika you choose. I happened on a package of mixed lentils at Whole Foods. Brown lentils can be a bit boring in both taste and texture. You can also find lentils at PCC Markets or Big John’s PFI and other specialty stores. I really liked getting a mixed bag and turned out this soup quickly. The brand I got was Laurel Hill, or you can buy from the bulk bins to create your own mix, although with less variety. Bob’s Red Mill makes a similar Vegi Soup Mix that contains several types of legumes, plus pasta and seasoning. Use the mix if the recipe below scares the bageeses out of you. However, I’m more of a do-it-yourselfer. My point is, beans and legumes can easily make extremely delicious and nutritious soup. So get yourself some already!

Mixed lentil and tomato soup with garlic croutons

Makes 4 servings

3 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 (14.5 ounce) diced tomatoes

1 to 2 tablespoons sweet or hot paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1 cup lentils

1 quart water

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

For garnish

1/4 cup sour cream, thick yogurt, or shredded cheese

1/4 cup freshly chopped parsley

Garlic croutons (recipe follows)

1. It’s a good idea to pick over lentils, like you would any other bean, to remove stones or other debris. However, I skipped this step because in a mixed bag, it’s likely the legumes are carefully sorted during packaging. Do wash the lentils in 2 or 3 changes of cold water.
2. In a medium (3 to 4 quart) saucepan over medium, heat the olive oil. When the oil is hot, sauté the onion 8-10 minutes, or until lightly browned. Add the garlic and sauté briefly, less than 1 minute. Add the lentils and water, bring to a boil, and then reduce heat to medium-low, partially cover, and simmer for about 20 minutes, or until the lentils are tender. (You don't want to add acid or salt until legumes start to become tender, or they take longer to become tender. Remember, we're trying to be delicious and fast.) Add the tomatoes, spices, lentils, water, salt and pepper. Return to a simmer and cook for 10 minutes, or until everything in the pot is happy. Taste the soup and adjust seasoning with more paprika, salt, or pepper. It's a good idea to simmer a few minutes after any adjustment, just to make sure the flavor is fully developed.
3. This is optional, but you can use a stick blender to puree the soup. I partially pureed the soup, which left it colorful and rustic.
4. Serve with a drizzle of sour cream and garnish with parsley.

For garlic croutons

3 tablespoons olive oil

2 cloves garlic, crushed

1/4 teaspoon sea salt

2 cups bread cubes, preferably cut from stale rustic, white bread (like potato or oat)       

1. Preheat oven to 350 degrees F..
2. In a large saute pan over medium, heat oil. When oil is hot, turn off heat and stir in garlic and salt. Cook and stir for 1 minute. Add bread cubes, and toss to absorb all of the oil. Transfer bread cubes to a baking sheet.
3. Bake for 10-15 minutes, or until cubes are crisp and dry. Check and stir every 5 minutes or less, watching so they don’t burn. Cool and store in an airtight container up to 3 days, or freeze for longer storage.

Many other legumes would also work in this soup; try black-eyed peas, green or yellow spilt peas, or chana dal (which are split baby chickpeas). The garlic croutons are optional, but add an appetizing crunch. Lentils cook faster than beans and need no pre-soaking, so use them to make this easy soup when you need something warm, nourishing, and fast.