After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly lentils cook and their distinct flavor. Our black caviar and French-style lentils both are very small, which normally would mean the skin-to-flesh ratio would be off, but with these, the skin seems to melt in your mouth.
This soup is simple and sublime. If you want to make it a more substantial meal, try serving it with soft-boiled eggs or even crumbling cooked bacon bits on top.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 onion, minced
- 1 cup Rancho Gordo Black Caviar Lentils or French-style Green Lentils, rinsed and picked over
- 1 bay leaf
- 1/2 pound waxy potatoes, cut into 1/2-inch cubes
- Salt and freshly ground pepper
- Roasted pumpkin seeds for garnish
- Chopped fresh herbs for garnish (optional)
- In a heavy, large saucepan, heat olive oil over medium heat. Add garlic and onion and stir 30 seconds. Add 4 cups water, bay leaf, lentils, and potatoes; bring to boil. Reduce heat, cover and simmer until lentils and potatoes are tender, stirring occasionally, about 25 minutes. Add more boiling water if needed.
- Season with salt and pepper. Divide among bowls and top with pumpkin seeds and herbs, if desired.