It’s a damp, grey, periodically rainy April day here in New York City. It’s spring but you’d never know it. So I’m sitting here thinking about lentil soup instead of tender green shoots. An absolutely perfect day for a big bowl of lentil soup. Spring will come and those first tentative little shoots will appear, but it’s definitely not going to happen today.
My lentil soup is pictured above. Rich, earthy, delicious, and always appreciated on a chilly day like today.
I always make my own lentil soup. Here’s why.
First, doing it myself is economical. Brand name shelf-stable lentil soups are convenient and good to have on hand but will run as much as six dollars a liter whereas my home crafted version is closer to two dollars a liter. And that price includes using small organic French green lentils known as lentilles du Puy. Using conventional grey lentils or brown lentils, the soup would be even cheaper.
Second, doing it myself gives me more flexibility in seasoning and salting.
The soup is so easy to make I don’t bother with a recipe. Except I measure the salt. But I’ll explain why later. Thanks to the Internet, there are a gazillion recipes out there for every skill level from plodding amateur to expert proficiency. So if you need a recipe, please find one that fits your skill level.
My soup starts with a generous pound / 500 grams du Puy lentils plus an onion, a carrot, some celery stalks, and 5 tablespoons olive oil / 75 grams olive oil for a soffrito. I use a liter of low sodium chicken stock plus enough water for cooking the soup and ending up with 3 liters finished product. Or about 12 cups of soup.
The reason I am careful with seasoning is because I want the people who sit at my table to enjoy and relish my lentil soup.
Lentils are a healthy and nutrient dense vegetable. We count them as either a phytonutrient rich vegetable or a plant protein with a compliment of vitamins, minerals, and fibers. I want to make the soup palatable because no matter how healthy lentils are, if the soup does not taste good, nobody will benefit. So I use herbs either in season or dry and an acid either balsamic vinegar or tomato sauce and some pepper. And I use salt.
The ratio of salt to soup that works for me is 5 grams per liter or 15 grams for three liters. That works out to 5 teaspoons flake salt or 2 1/2 teaspoons sea salt for the 3 liters. Enough salt to enhance the earthiness of the lentils and balance the acidity of the vinegar without being overbearing.
Salt is a controversial nutrient. There are health implication, culinary implications, and cultural implications. Let me put the amount referenced into perspective.
The amount of sodium in a cup of my lentil soup is about 550mg. That level is a little higher than the FDA disclosure level of 480mg per serving but still below the National Salt Reduction Initiative 2014 target for soup which would be closer to 620mg for a cup.
Because I know how to run my daily numbers, I know that my daily average sodium intake is usually at or below the recommended 2400mg even when I salt to taste as I do when I make lentil soup.
I think it was Anthony Bourdain who is reputed to have said that salt makes everything taste better. The man speaks the truth. Salt works. Here is how I see things. Salt is there to make really healthy things taste good. So I want people who might not eat lentils to taste my soup and find it irresistibly delicious.