The Sweetest of Delicacies

By: Amber P.

The lentil is one of the earliest of domesticated plants, and through millennia of careful breeding, it has become a crop suitable for use around the world. Nowadays, there are two main types of lentils: red ones with a softer texture, and green ones that hold their shape when cooked. Generally, green lentils are most common in Europe, while red lentils are most common in Asia and North Africa. They are one of the most drought-tolerant crops and, interestingly enough, Canada is the world’s greatest supplier, producing approximately 1,510,200 tonnes per year.
In ancient times, lentils were often consumed by the peasantry, as they served as a great, low-cost source of protein. Hence, lentils are a great option for vegetarians, being one of the best plant-based protein sources available. Also, as a bonus, they don’t contain the sulphur present in other legumes that causes the unwanted flatulence! In addition, lentils are a good source of fibre, manganese, iron, phosphorous, molybdenum, copper, vitamin B1 and potassium. Furthermore, this virtuous legume is not only valued for its health benefits, but also for its great taste. In the book of Genesis, Esau sells his birthright for a bowl of his brother Jacob’s red lentil soup. As well, Aristophanes, a playwright from ancient Greece, once objected: “Who dare insult lentil soup, sweetest of delicacies?"
Personally, my favourite way to eat lentils is in soup. From east to west, there are as many variations of this dish as there are languages and cultures. Here, I have included two recipes, one for both green and red lentils. These soups can easily be made in large batches and are great to have as leftovers. Enjoy!

Red Lentil Soup Ingredients: 3 tablespoons olive, grapeseed or vegetable oil  2 medium onions (white or red), chopped  4 or 5 garlic cloves, minced  1 teaspoon ground cumin  1 teaspoon turmeric  2 or 3 minced dried chillies or ¼ teaspoon cayenne (optional)  2 cups red lentils, rinsed and drained  14 ounces plum tomatoes, peeled, seeded and chopped[1] 8 cups water  2 or 3 bay leaves  ½ cup raisins or chopped apricots (optional)  A couple teaspoons salt  Black pepper, ground, to taste  4 tablespoons lemon juice or red wine vinegar or sherry vinegar  Olive oil, to drizzle  Any fresh, leafy herb, to taste (optional)  Cooked rice, as preferred (optional)  Directions: In a large pot, heat oil over medium heat. Add onions and garlic. Sauté 5 to 10 minutes, until soft and translucent. Stir in chilli, turmeric and cumin, then lentils, and sauté for about 1 minute, until coated. Add tomatoes and sauté 1 more minute. Add water, bay leaves, salt and pepper. Bring to a boil, cover, reduce heat to low and simmer for about 40 minutes, until the lentils break down. Remove bay leaves. Before serving, stir in lemon juice and drizzle with olive oil. Serve over rice and sprinkle with herbs if desired. [1] Either use canned tomatoes or use fresh. To peel fresh tomatoes, cut a cross on the top of the tomatoes and drop them into boiling water. Strain them out and, when cool enough to handle, peel off the skin with your fingers.

Alsatian Green Lentil Soup Ingredients: 3 tbsp. olive or grapeseed oil  2 onions, chopped  3 carrots, chopped  2 turnips or 1 small rutabaga, peeled and chopped  2 stalks celery, diced, or 1 small celery root, peeled and diced[1] 2 to 3 garlic cloves, minced  8 cups water  2 cups green (or brown) lentils, rinsed and drained  1 ½ tbsp. fresh thyme or 1 ½ tsp. dried  3 bay leaves  About 3 tsp. salt  Black pepper, ground, to taste  3 tablespoons red wine or sherry vinegar  Directions: In a large pot, heat oil over medium heat.  Add onions, carrots, turnips and celery. Sauté for 10 minutes.  Add garlic and continue sautéing about 5 minutes, until vegetables are soft.  Add water, lentils, thyme, bay leaf, salt, pepper and vinegar. Bring to a boil, cover and reduce heat to low. Simmer about 50 minutes, until lentils are tender. 5. Remove bay leaf. Serve warm.  [1] Feel free to play with the quantities and varieties of vegetables in this soup. Source: Marks, Gil. Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities around the World. Hoboken: Wiley Publishing, Inc., 2005. Print.