The chef has the right to lick the bowl and spoon.
When I first started looking at different recipes for lentil soup, I was surprised by how many variations there are. The only soup I’ve really made before is minestrone, and I’ve always used by grandma’s recipe: whatever’s in the fridge goes in the pot. It’s not very scientific. But since I have so little experience with lentils, I thought I’d do some research.
There appear to be three main types of lentil soups, which are distinguished by the spices that give them their flavor. There’s what I would call kind of “Standard Lentil Soup”:
There’s another take on it:
And there’s what seems to be called “Red Lentil Soup”, though from what I can tell only the color of the lentils is different:
For a variety of reasons, most importantly that I don’t have any cumin and that I dislike curry, I decided to make a variation of first one. I also really like the idea of a soup with some bite – a little spice to brighten up the Boston winter.
The recipe below was inspired by this Lentil Soup Recipe.