It’s just about 9 o’clock on Friday night and it’s 53 degrees in Boston—which is officially soup weather in my book. It’s late to be starting a pot of soup, but somehow that’s not stopping me.
Now, let me take a step back.
Inadvertently, tonight’s dinner has a theme of sorts. Normally, this is kind of a cringe-worthy idea, as The Angry Chef and I aren’t really the kind of folks who plan meals in advance.
But tonight just kind of worked out. Bear with me, I’ll get to the lentil soup. I swear.
One of the best red wines you might ever have
For the last few days, I’ve been eyeing a bottle of wine that my folks gave me a few months ago—a Bandol from Domaine Tempier in the south of France. Without question, it’s one of my favorite red wines of all times.
This wine is dark and jammy with a little bit of spice.
It begs to be poured freely and served with plates of stinky cheese and crusty bread, platters of roasted meat with mushrooms, and hearty soups and stews. You see where I’m going with this.
(I’ve said it before: I could be part Hobbit.)
At any rate, Bandol wines are made from Mourvedre grapes, which come from some of the oldest vines in Provence. It’s generally accepted that the Romans planted the first vines 2,500 years ago.
All I can say is: The Romans knew what they were doing.
If you can get your hands on a bottle, I highly recommend trying it out. While I prefer the reds, Domaine Tempier is also known for their roses.
A vineyard that knows its wine—and its food
Located in between Marseilles and Toulon, Domaine Tempier is owned by the Peyraud family.
The story of the vineyard—along with the enchanting and romantic story of how Lucie Tempier married Lucien Peyraud in 1936—is recounted in excellent detail in the book Lulu’s Provencal Table by Richard Olney.
The book is packed with history, lore, anecdotes, and—of course—a host of mouthwatering recipes from Lucie, herself. It makes for an excellent read, and a great reference when you actually bring it into your kitchen.
Which brings me to my lentil soup
So, like I said, tonight is a good night for soup. Given that my mouth was watering for the bottle of Bandol, I hunted through my pantry until I found my package of French Le Puy lentils.
These lentils are smaller and a deeper green in color than most ordinary lentils. I like them because they stay slightly firmer when cooked, so your soup has some texture to it.
This soup is really simple: lentils, carrots, garlic, chicken stock, a few herbs. You could add some onions, if you like, or some mushrooms or a tiny bit of bacon, but I like it as is. I venture to say that it would be at home on a vineyard table.
It’s simple and hearty and a really nice, warm thing to have for a late supper when it’s just starting to get cold.
Simple Lentil Soup
2 Tbls. pure olive oil
1 tsp. kosher salt
2 cups Le Puy lentils
5 cups chicken stock
7 cloves garlic, put through a press
1/2 tsp. fresh cracked pepper
3 fresh bay leaves
1 tsp. rosemary
10 baby carrots, cut in thirds
Put the olive oil and the kosher salt in a medium-sized pot. Add the lentils. Stir to coat completely. Saute the lentils over medium-high heat for a minute or two to warm them up.
Add the chicken stock. Stir to combine.
Toss in the garlic, black pepper, bay leaves, rosemary, and carrots. Stir to combine. Cover and simmer over medium-high heat for about a half an hour, stirring occasionally.
After about a half an hour, uncover your pot. Give your soup a stir. Taste it and add more salt or even a little garlic powder if you think it needs it. If it’s already getting really thick (you’ll know because it will start sticking to the bottom of the pot), stir in another half a cup or so of chicken stock or water.
Cover your pot back up. Simmer for another 15-20 minutes, or until the lentils are tender and the carrots are completely cooked through.
After about 15 more minutes, your soup will be really thick. If you want it even thicker, mash some of the lentils against the side of the pot with the back of your spoon. Stir to combine.
Give your soup one last taste adjust the seasoning as necessary. I tend to like my soups on the salty side, so I usually toss in a little more kosher salt. If you like it as it is, it’s ready to serve.
Dish it up and enjoy with a bottle of Bandol or other hearty red wine.
A note on reheating
In the refrigerator, the lentils will suck up all the remaining broth in the soup. That’s OK.
When you want to reheat it, put your soup in a pot on the stove over medium heat. Add water or chicken stock little by little, stirring as you go until you reach the consistency you want.
Bring it up to a simmer and hold it there for a minute or two, to reintroduce all the flavors. Serve at once.
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Copyright 2008 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.
