Lentil as anything

While, this time of year, hearty, wholesome fare is favoured, some may say that soup’s just not on until the lentil’s in the pot!

So, this week, we take a look at a lovely little legume that’s long been a key ingredient in winter vegetable soups and stews.

One of the first domesticated crops, the lentil really is an ‘old’ favourite, thought to have first been cultivated in the Middle East roughly 8000 years ago. Later, lentils spread to Europe and beyond and are now grown worldwide, primarily in North America and South Asia.

A staple food in many cultures, lentils have been referenced in a wide range of sources including the works of ancient Greek and Roman writers – Aristophanes and Pliny – the Bible and even in the famous Grimm’s fairy story of Cinderella.

A cousin to peas, the lentil plant (Lens culinaris) is part of the legume family. It derives its name from the Latin for lens, as the shape of the seeds – the lentils themselves – resemble the lens of an eye.

The two types of lentil, macrosperma (large-seeded) and microsperma (small-seeded), include hundreds of varieties, ranging in colour from black and brown to red and yellow. The most popular of these, including green lentils, dhal lentils and red lentils, are grown as food.

Also known as Egyptian lentils, brown lentils are the most widely available variety. Mild in flavour, they hold their shape well after cooking. Red lentils taste a little sweeter and are commonly used in stews and soups, while green, or French lentils, are more favoured in salads.

Thanks to their earthy flavour, lentils are used in a wide range of dishes. Although cooking time can be reduced by soaking, a quick rinse is all that’s necessary by way of preparation. They can also be frozen; however it is advisable to part-cook lentils first.   

Popular amongst vegetarians, due to their high protein levels, these legumes are also a good source of carbohydrates, iron, calcium and vitamin B.

Ultimately, the proof of the soup is in the sampling, however! So, thanks to Kaye van Beers, we have a lovely lentil recipe that’s ‘soup-able’ any time of year.

Silverbeet and brown lentil soup

Chop and fry an onion and add seasoning of salt and pepper. Add 500g of brown lentils and cover with vegetable stock and water. Add chopped silverbeet and cook until lentils are soft.  Add more liquid and seasoning to taste – a great winter warmer.

NOTE: For those short on time and who suddenly have a yen for a hearty veg soup, then grab a couple of pre-mixed Kings soup packs which include a selection of lentils, split peas and sometimes barley, follow the directions but also add in either a bacon hock, extra diced or grated carrots and chopped onion (or leeks). Two thirds of the way through the cooking time, add one to two cups finely sliced cabbage (or silverbeet) and if you didn’t have a bacon hock, throw in a cup or more of cooked chicken (available from supermarket delis or left over from a roast perhaps). This will go down a treat with thick slices of hearty sourdough bread.

Click here for more sumptuous soup recipes to enjoy during the freezin’ season.