Lentil Soup
This recipe is one of those dishes for a rainy Sunday afternoon. The earthiness of the lentils is perfectly accented by the deeply browned meats. At the same time, the splash of vinegar and the crushed tomatoes lend a piquancy that keeps all those dark, rumbling flavors from getting overpowering.
The final addition of the shredded cabbage should melt into the soup, adding a green sweetness. Don’t overcook it, or it will turn sulfury and nasty.
On the other hand, like so many dishes of this type, this soup improves on overnight storage and a gentle reheating. If you’re making it even a couple of hours in advance, refrigerate it and then warm it up before serving it rather than leave it on the stove.
From the story: Simmering Symphony
Heat oil in large, heavy soup pot over medium heat. Crumble sausages from casing into pot and break up with spoon. Chop stew meat as fine as possible by hand and add to soup pot. Cook, stirring occasionally, until meats are dark brown, about 15 minutes, but do not scorch.
Add vinegar and stir. Vinegar will evaporate almost immediately. Using slotted spoon, transfer meat to strainer and shake to remove as much grease as possible. Discard all but 1 tablespoon grease in pot.
While meat is draining, add onion, carrots and celery to pot and return to medium heat. Cook, stirring frequently, until vegetables have softened and become fragrant, about 5 minutes. Add garlic and cook 2 to 3 minutes more.
Add lentils and stir to coat with flavorings. Add meat, water, bay leaf, tomatoes and 1 teaspoon salt and bring to simmer. Cook at simmer 45 minutes, until lentils have softened.
Cut cabbage in quarters. Trim out core and shred cabbage coarsely. About 15 minutes before serving, add cabbage to pot and stir to mix well. Let cabbage melt into pot, then season to taste with a good grinding of black pepper and more salt and vinegar if necessary.
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