Lentil al’Anglaise soup

Lentils are mentioned many times in the Old Testament, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage"). In Jewish mourning tradition, they are considered as food for mourners, together with boiled eggs, because their round shape symbolizes the life cycle from birth to death. 

Lentils were the main ingredient in the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice. 

Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies. 

In Shia narrations, lentils are said to be blessed by seventy Prophets including Jesus and Mohammed. 

In Italy, eating lentils on New Year's Eve traditionally symbolizes the wish to earn more money next year, most likely because of their round coin-like shape. 

In "Cinderella", one of Grimm's Fairy Tales, a task her stepmother assigns Cinderella is fishing lentils out of ash. If she succeeds, she may go to the ball. 

I use lentils mainly for 2 things: An Indian Dal and Bean Soup, because, better than any bean, lentils offer a creamy richness that is a delight on the tongue. This recipe was a gift from the proprietor of Lamb's Grill Cafe in Salt Lake City. It's not the easiest lentil/bean soup I've ever made, but it may well be the best. It has been a mainstay for Salt Lake City diners for many years. 

 
Lentil al’Anglaise soup 

Nutritional Data per serving: 
Calories 209 
Total Fat 6.8g 
Saturated Fat 1.2g 
Trans Fat 0.0% 
Cholesterol 0mg 
Sodium 1917mg 
Total Carbohydrates 24.1g 
Dietary Fiber 10.1g 
Sugars 2.9g 
Protein 12.8g 


10 ounces dried lentils (any color - orange for fall, red for winter, green in the spring - or whatever you have in the pantry!) 
4 quarts beef stock, divided 
1/2 cup oil 
1 medium onion, chopped 
1 cup chopped carrots 
1 cup chopped celery 
2 garlic cloves, crushed 
1 tablespoon oregano 
1 1/2 teaspoons paprika 
1 bay leaf 
1 beef bouillon cube 
2 teaspoons salt 
1/2 teaspoon freshly ground white pepper 
1/2 cup plain flour 
1 (8-ounce) can tomato sauce 
5 tablespoons cider vinegar 


Wash the lentils. 
Cover them with water and soak overnight.(entirely optional - I don't) 
Drain the lentils and bring them to a boil in 2 quarts of beef stock. 
Cook, uncovered, until tender, about 45 minutes. Expect to lose about half the liquid. 
Meanwhile, in another pot, combine the oil, onion, carrots, celery, garlic, oregano, paprika, bay leaf, bouillon cube, salt and pepper. 
Cook the vegetables until tender, 6 to 8 minutes. 
Add the flour and tomato sauce. 
Mix well and simmer at least 15 minutes, stirring occasionally. 
Add remaining 2 quarts of beef stock and vinegar. Bring to a boil. 
When the lentils are tender, add lentils and their cooking liquid to the vegetables. 
Bring to a boil and simmer for at least 30 minutes. 
Add the salt and pepper to taste. 

Makes 10 servings 

Cook's Notes: If you want a smoother soup you can puree it. Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Return to the pot and bring back to temperature before serving. 
Serve with croutons and/or a dollop of Greek Yogurt or sour cream 


Beef stock (just in case you get ambitious and want to make your own) 
3 pounds beef bones 
4 quarts cold water 
1 stalk celery with leaves, coarsely chopped 
1 large carrot, coarsely chopped 
1 large onion, quartered 
1 large tomato, quartered 
6 black peppercorns 
2 teaspoons salt 
1 bay leaf 

Wash the beef bones, place in cold water. 
Bring to a boil, skim the surface scum as necessary and discard. 
Add the celery, carrot, onion, tomato, peppercorns, salt and bay leaf. 
Simmer 3 to 4 hours. 
Strain, cool quickly and refrigerate. (overnight) 
Remove the hardened fat. 

If the stock tastes too weak, boil it to reduce it further in order to concentrate the flavor. Use as needed. 

Freeze if desired. 
Makes 3 quarts