Dinner for a Dank Winter Day: Lemon Lentil Soup

Dinner for a Dank Winter Day:  Lemon Lentil Soup

(c) Dorine Houston 2007

Punxsutawney Phil seems to have good news in Pennsylvania:  There will be an early spring.  It does not change the fact that there were snow flurries yesterday, and that the sky today is flat, the color of an old garbage can, with the weather people forecasting a snowstorm.  The temperature may not creep above freezing.  It is a good day to prepare a soup to nourish and warm the body, brighten the eyes and settle cheerily on the taste buds. 

What could be more right than red lentils made sprightly with lemon?  To make dinner complete, let us use the red lentil soup as a starter and follow it with a meal to please vegetarians as well as the rest of the family.  Spanish potato omelet (recipe here) is today’s main dish, accompanied by steamed Swiss chard and sliced zucchini (marrows) sauteed with strips of red and yellow sweet bell peppers (capsicums).  For dessert, enjoy an apple and raisin tart (recipe here) accompanied by cups of dark, strong expreso. 

If you are not an American and do not know the tradition of Groundhog Day, feel free to ask!   

Lemon Lentil Soup

450g/1 lb. red lentils, picked over and rinsed
1 bay leaf
1 strip lemon zest
1 litre/1 quart water, more as needed
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Garnish: long narrow strips lemon zest, curled

Combine lentils, bay leaf, lemon zest and water in a large saucepan.  Simmer, covered, for 1 1/2 to 2 hours, or until the lentils are tender and if you like, have fallen apart.  Stir occasionally to prevent sticking and add water as needed. 

Remove and discard the bay leaf and zest.  Whisk in the lemon juice and add water if needed to attain the desired consistency.  Add salt and pepper to taste. 

Serve in soup plates.  Top with a garnish of long, narrow strips of lemon zest arranged in curls.