Hearty Vegan French Lentil Soup with Balsamic Syrup
Lentils get no respect. Mention that they are on the menu and be prepared for grimaces and groans. Is it because they are so über-nutritious, packing fiber, iron, magnesium, folate, two B-vitamins and protein, all with virtually no fat? Or is it because they are just plain dark and mushy? This recipe might help defend the hapless legumes from a forgotten fate in your household.
Green or brown lentils are delicious but not a pretty sight when overcooked. I prefer the delicate du Puy variety (imported from France, available at any gourmet market), which are a dramatic black hue, and so small they will easily slip through the holes of a colander. Do use a fine-meshed sieve to rinse them briefly and pick out any small tidbits that resemble imposters.
The key to making this dish elegant and appetizing is to match the dice of the vegetables to the size of the lentils (which is why you won’t ever see the beluga variety on my table). Then build up savory layers of flavor, starting with a good fruity olive oil, then adding the vegetables, sausage (I like the Morningstar vegetarian patties), wine, broth, and herbs. As a final flourish, balsamic vinegar reduced to a syrup or Saba (available at Dean and DeLuca.com) adds a touch of sweet complexity. If you prefer your lentils in a soup, simply add another quart or so of broth. But don’t leave the pot on the stove too long and kill their chance for a little appreciation.
Serves 8-10
3 tablespoons olive oil
1 medium onion, diced small
2 carrots, peeled and diced small
2 celery stalks, diced small
2 garlic cloves, minced
4 vegetarian sausages (about 8 ounces), diced small
1 pound lentils du Puy (approximately 2-1/2 cups)
1 cup red wine
6 cups (1-1/2 quarts) vegetable or chicken broth
2 teaspoons herbes de Provence
1/2 cup balsamic vinegar or 2 tablespoons Saba
Kosher salt and freshly ground black pepper
1. Heat the oil in a large heavy pot over medium heat.
2. Add the onion, carrots and celery, and sauté until the vegetables are tender, 5-8 minutes.
3. Add the garlic and sausages, and continue to cook until lightly browned, about 5 minutes. Add the lentils and stir to incorporate.
4. Add the wine and cook until most of the wine has evaporated.
5. Add the broth and herbs. Bring to a boil over high heat, then lower the heat and simmer over low heat until the lentils are tender but intact, 30 – 45 minutes.
6. While the soup is cooking, in a small saucepan, boil the balsamic vinegar over medium heat until reduced to a syrup. Cool and transfer to a squeeze bottle or cup with a spout.
7. Season the lentils with salt and pepper to taste. Ladle into bowls and drizzle with the balsamic syrup or Saba.
During soup season, you might also enjoy Plum Tomato Soup with Baby Grilled Cheese Sandwiches and Farmers Market Vegetable Soup. Or, browse our complete recipe collection.
Photo credits: Daylife.com and Flickr.com
