My husband Jim, loves soup. To him, it’s the ultimate in comfort food. He would eat it every day and I think for every meal if I let him. I won’t let him. I asked him today what he wanted for dinner. It’s 95 degrees out. What do you think his answer was? Soup. So, he’s getting soup. LOL.
Anna Thomas’s French Lentil Soup with Roasted Carrots and Mint is one of his favorites. It’s from her book “Love Soup”. It’s hot soup(thank you for a/c!). If you don’t want it now, please save the recipe for later. You won’t regret it!
French Lentil Soup with Roasted Carrots and Mint
- 1 1/2 pounds carrots
- 1 1/2 pounds yellow onions
- 4 tablespoons olive oil
- 1 1/2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper
- 1 cup French green lentils
- 4 cups basic light vegetable broth, or 3 cups canned vegetable broth diluted with 1 cup water
- 1 tablespoon chopped fresh mint, or 1 1/2 teaspoons dried mint
- 2 tablespoons fresh lemon juice
- 2 teaspoons harissa (recipe follows)
- Feta cheese, for garnish
- Fruity green olive oil
- Preheat the oven to 375°.
- Cut the carrots and onions into fairly large pieces, about 1 inch long for the carrots and 1/2-inch wedges for the onions. Toss the carrots in a bowl with a tablespoon of oil and a sprinkle of salt and pepper, and spread them on a baking sheet. Do the same with the onions. Roast the vegetables for about an hour, or until they are soft and browned, stirring and turning them a few times during the roasting. The onions will need more stirring and will be done sooner than the carrots. When the vegetables are ready, let them cool a little, then turn them out on a board and chop them very coarsely.
- Meanwhile, combine the washed green lentils in a large soup pot with 4 cups (1 liter) water and a teaspoon of salt. Bring the water to a boil, turn down the heat, and simmer, covered, for 25 minutes, or until the lentils are tender but still firm. Add the chopped roasted vegetables, vegetable broth, mint, 1 tablespoon lemon juice, and harissa to taste.
- Simmer the soup for about 10 minutes to marry the flavors, then taste, and correct the seasoning with more salt and pepper or a little more lemon juice as needed. Add a bit more broth, as needed. Remove the soup from the heat, stir in 2 tablespoons of fruity green olive oil, and serve. Garnish each bowl with a few more drops of olive oil and feta cheese.
Note: I use chipotle salsa instead of Harissa sauce. You get the same effect and it’s something I keep in my refrigerator all the time!