The Shopper Kitchen: A Healthy New Soup Just Right for (Almost) Fall

By ANGELA McRAE, Special to The Coweta Shopper

A meme I saw the other day declared that in the South, fall means flip-flops, T shirts, mosquitoes, humidity, and pumpkins, so basically, it’s summer but with pumpkins, and I won’t argue with that.

I always envy our friends up north at this time of year because they have a clear, definitive start to autumn, while down here, we really do need to keep both flip-flops and boots on hand. The weather can be wobbly, and the wise are prepared for every possibility.

Cooking for fall is that way too. I never make my first pot of fall chili until the weather turns chilly, which could be September but is more likely to be October. I’ve long said that while meteorological fall starts in late September, psychological fall starts on September 1.

So when I was in my pantry the other day and spotted a package of dried lentils, I realized it was the perfect season to find something to do with them. I pulled out my grandmother’s dilapidated old Meta Given tome from 1953, The Modern Family Cook Book. It had a recipe for a lentil soup that looked interesting, except that I didn’t want to mash and strain the lentils, figuring the good fiber they’re so well-known for shouldn’t be omitted. So I kept them intact.

What’s so great about lentils? We’ve been hearing for years how beans and peas are such great sources of protein, and I for one get tired of protein shakes really quickly, although I appreciate how protein keeps you full longer and helps prevent snacking. Also, it’s a bit magical that a package of dried beans will spring to life with a little water added to them overnight, though of course that means the recipe needs to be planned at least a day in advance.

I’m pretty sure I first heard of lentils in the Bible. The prophet Elijah made a bread that called for lentils as one of the ingredients. In Genesis, Esau sold his birthright to Jacob for “a pottage of lentiles,” and I’ve always thought, “Man, that must have been some kind of soup!”

My Lentil Soup is definitely a departure from Meta Given’s, and while I wouldn’t sell my birthright for it, I do think it’s quite tasty. Another plus? You can feel virtuous for eating something so good that’s also so healthy.

Lentil Soup

1 cup dried lentils
6 cups water
1-1/2 teaspoons salt
1/4 cup onion, diced
3/4 cup fresh celery tops, chopped (include the leaves)
1/4 teaspoon black pepper
2 tablespoons chopped parsley

Wash lentils in cold water, then pour them into a 3-quart saucepan and cover with cold water. Soak overnight. The next day, drain lentils, add the 6 cups water, salt, onion, celery tops, and black pepper. Bring to a boil, then reduce heat, cover, and simmer 30 minutes or until lentils are very soft. Serve this soup with chopped parsley sprinkled on top. Yields 5-6 servings.