I really like lentil soup. I’ve liked it since I had my first bowl of it in Istanbul, which is a d-baggy thing to say, like when people come back from Italy and say they won’t eat pizza anymore because it wouldn’t be as good as the pie they had in Naples. Go back to Naples then! Who’s stopping you? But anyway, it’s true: they have spices in Turkey that people don’t use much here, like Aleppo pepper, and I’ve searched for years for a recipe to recreate the magic of my first lentil soup experience, and never gotten even close.
But that’s all in my past. I’m a mom now, and don’t have time to waste on perfecting my own culinary experiences. I just want to cook things that my kids will eat. After pick-up last week, Finn and I stopped in at a coffee shop across the street from his school, for a snack. He ordered a pumpernickel bagel and I ordered a cup of lentil soup. “What’s that?,” Finn asked, as I tucked into my bowl. “Lentil soup. Want a bite?,” I asked, hopefully. After three bites, Finn hooked his hand around the bowl and pulled it in front of his face. After a few more bites, he told me that the soup was “incredibly delicious,” a phrase he has used only once before, in relation to Twizzlers. I looked down at the bowl full of protein-rich lentils and vegetables, and tried hard not to wig out. Then I politely approached the owner of the coffee shop for her recipe.
I either didn’t telegraph my desperation loudly enough, or the woman had never known the misery of having kids who were picky eaters. Either way, the owner didn’t give two shits about my malnourished kids and she wasn’t about to share her recipe. She told me, dismissively, that it was “just lentil soup with vegetables.” But I can be insistent when the situation calls for it, and I decided that my kids, and this soup, called for it. So I kept pushing her for details, and finally got one: roasted tomatoes. I bought another bowl for Finn’s lunch the next day and said “thanks” while adding the “for nothing” silently in my head.
A couple days later on a day off, I got to work. I researched lentil soups online, and broke out my cookbooks. The good news was that there were lots of recipes for lentil soup. The bad news was that none of them included roasted tomatoes. I rejected the recipes with cumin and other extraneous spices, and focused on the ones that included bacon. I settled on the recipe from “The Best Recipe: Soups and Stews,” and modified it to include some roasted tomatoes.
I gave the soup a taste. It wasn’t Istanbul, but it was pretty great. Rich, buttery, warming. Still, I was nervous when dinner time rolled around. Getting a kid to eat something once is one thing–getting a kid to eat something twice is a freaking miracle. I couldn’t be certain that Finn would eat my lentil soup, even though he’d loved the one he’d had before. I placed a bowl in front of both my kids. Tate ate his up along with four pieces of baguette with butter. Finn finished one big bowl and asked for another. Cuz and I gave each other silent high-fives across the table, while maintaining outward calm.
I’m not making any promises. But my kids ate it. And even if yours don’t, you’ll have a pot full of delicious soup that you can have all to yourself.
Lentil Soup with Roasted Tomatoes
Adapted from The Best Recipe: Soups and Stews, serves 12 (you can halve the recipe)
4T vegetable or olive oil
8 oz. bacon, diced
8 cups chicken broth
1 cup white wine
2 large onions, diced or chopped fine (my kids are likelier not to pick vegetables out of their food if the pieces are tiny, but maybe yours don’t care)
4 large carrots, chopped fine
2 T minced garlic
2 cups dried green or brown (not red) lentils, rinsed and picked over for stones
2 cups roasted tomatoes, chopped into rough chunks (recipe follows), or 2 cups canned, diced tomatoes with juice (fire roasted work great)
2 t chopped fresh thyme
2 bay leaves
1-2 T red wine vinegar, or to taste
1. Heat oil in a large stockpot or cast iron casserole over medium-high heat. Cook bacon until fat has rendered and pieces are browned and crisp.
2. Throw in the carrots, onions, garlic, thyme, bay leaves and a few grinds of black pepper. Saute for 3-5 minutes, until softened.
3. Throw in the lentils and tomatoes, and “sweat” the lentils by sauteing for 5-7 minutes.
4. Stir in the wine, stir until dissolved.
5. Pour in the broth along with two cups of water. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes, or until lentils are softened.
6. If you like a creamier soup, you can blitz 3-4 cups of the soup in a blender and then pour it back into the pot. Or you can leave as is. Stir in the vinegar at end. Season to taste with salt and pepper.
7. Enjoy with a crusty baguette and a salad! Leftovers are great for lunch.
*Roasted tomatoes: preheat oven to 400 degrees. Halve five roma tomatoes and put them, cut sides up, on a cookie sheet. Melt some butter and brush the tops with butter. Sprinkle with kosher salt and a little pepper, if you like. Roast them on the top rack until they turn brown and bubbly–took 25 minutes in my oven.