Thursday, February 5, 2009


Lentils are one of my favourite foods. I always got excited when my Mother was making lentil soup for dinner. She always used green lentils and served it with a side of olives and feta cheese. I always crumbled the feta over my soup. I loved the little extra bit of saltiness the feta would add. Perfection. I still do this today, except now I have a glass of wine too.

Another fond lentil memory, was Mrs. Knispel's lentil soup. Ethel was my babysitter when I started kindergarten until...not really until when! Anyways, she made her soup with red lentils and a lot of vegetables. It was much different in flavor and texture from my Mothers. I don't remember enough to recreate the recipe. If I did, it would be pretty damn amazing since I haven't had it in at least 20 years! Maybe her daughter is on Facebook...I bet she has it...

Lately I've been craving my Mother's recipe. Unfortunately, I'm trying to shed a few pounds, so I can't really use her recipe. I did find a lighter version in Cooking Light (LOVE that magazine). I made it this week. While it's not my Mother's recipe, it's as close as I'm going to get!

Anthos Lentil Soup
Adapted from Cooking Light Jan/Feb 2008


2 tablespoons olive oil
1 1/2 cups cubed peeled baking potato (about 8 ounces)
1 cup finely chopped carrot (about 2 medium)
1 cup finely chopped celery
3/4 cup finely chopped parsnip
1/3 cup finely chopped shallots
3 tablespoons sherry vinegar
6 cups fat-free, less-sodium chicken broth
3/4 cup brown lentils
2 bay leaves1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt


Note: This recipe initially happens quickly. I suggest following the practice of mise en place. I normally half ass do this. But in this case, it's necessary.

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender.

Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.


  1. Today Dan told me that you are taking these pictures. I didn't realize that; I thought you were copying or linking to them from cooking web sites. They are awesome! You are doing a great job with the arrangements and focal lengths and such.

  2. Thank you Jeremy! I've been experimenting a lot and reading a food photography book. Right now I'm feeling a little limited with my 18-55mm lens. I'm saving up for a 100mm Macro. I can't wait to get it!