Friday, September 19, 2014
Inquirer Daily News

Lentil Soup for a chilly day

Here's an easy, quick and cheap meal to add to your regular rotation: Lentil soup.

Lentil Soup for a chilly day

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Lentil soup is one of those staples you can turn to as the weather turns chilly. If you have a few basics on hand, this is a soup you can throw together, with a soothing, hearty result. And it comes with a punch of protein without the heaviness of meat. It’s exactly the kind of recipe I’m trying to pass along to my daughter — easy, healthy, and cheap. The soup comes together in about 40 minutes, and is oh-so-much-better than what you would get out of a can.

I’ve tried different lentil soup recipes over the years, even one with ginger, another with coconut. But I’ve always come back to the Italian classic, with onions, garlic, carrots, and celery. This recipe, from Jill Duplex, in Good Cooking: The New Basics, calls for a can of crushed tomatoes. I’ve made it without the tomatoes too, when I didn’t have a can on hand, and I liked the result just as well.

I made this soup last weekend, after standing outside in the freezing rain and snow to watch my college son run a cross-country race. Those boys were so frozen after the race, I had to come home and make soup to get the image of frozen hair and bright red arms and legs out of my mind. But, not to worry, I did resist the temptation to drive the pot of soup right back to the dorm.

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

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