Easy Recipes

If I needed to describe the lentil soup of my youth in one word, it would probably be brown. Brown lentils, a few aromatics and stewed tomatoes, and just a smattering of vegetables. Ive learned to add a bit more interest to the Italian-style lentil soup, stirring in some kale or spinach, and a bit of vinegar at the end to lift the flavors. I still like that brown lentil soup, and make a pot every so often. But this soup, this Turkish-inspired red lentil soup -- I love it. Its made of the still-virtuous-but-less-earthy red lentils, and brightened with some warm spices and a splash of lemon juice. On the days after I have over-indulged (something that certainly happens this time of year), its a great recovery meal. Its got fiber and vitamin-rich vegetables, and yet its light and smooth enough to soothe ragged stomaches.

Traditional Turkish red lentil soup can take a variety of forms. Some are simple purees, while others feature sprinklings of mint or dried bulgar. My version contains rice and a handful of spices, with a heaping of carrots to lighten it and give a bit more vegetal taste. The recipe is flexible, and can be easily adapted to your tastes and pantry availability: Ive stirred in a few handfuls of spinach or a sprinkling of cilantro at the end (neither terribly traditional, but both delicious), and added extra tomato paste when I didnt have a fresh tomato on hand. Once you try this, youll want to keep some red lentils on hand to be able to make a pot whenever you like. Especially after Thanksgiving.


Turkish Red Lentil Soup

makes 1 pot

2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 Tbsp coriander
1 tsp cumin
1 tsp paprika
pinch cayenne (or more, if you like it spicy)
1 Tbsp tomato paste
1 tomato, small dice
1 1/2 cups red lentils
1/4 cup white rice
2 carrots, cut in 1/2" dice
6-8 cups water
salt and white pepper to taste
juice of 1 lemon, plus additional lemon wedges for serving
yogurt for serving (optional)

Heat the oil in a soup pot over a medium flame. Add the onion and garlic, and saute until softened but not browned, ~5 minutes. Add the coriander, cumin, paprika and cayenne, and stir for a few minutes to toast the spices in the hot oil. Add the tomato paste and chopped tomato, and stir to combine. Allow to cook a couple more minutes, until the tomatoes soften around the edges. Add the red lentils, rice, chopped carrots, and water (start with the smaller amount). Bring to a simmer and cook, stirring occasionally, until the lentils have broken down into a rough puree, the rice has started to lose its shape, and the carrots are very soft, ~45 minutes. Add more water as it cooks, if needed.

When the soup has cooked down, season to taste with salt and pepper, and stir in the lemon juice. Serve hot, with lemon wedges and a dollop of yogurt if desired.

When I look back on my college days, there are many things that I cant help but miss. The lack of responsibility, for one, when your only real job is to learn (well, also to scrub trays in the dining halls, and babysit local children who laugh at your hair, but Ive tried to forget most of that). Theres the sense of potential and common purpose, and the sweet delaying of adult decisions. But more than anything else, theres this: dozens and dozens of friends, many of them living right down the hall. You dont even need to put on shoes. If I had known how rare that was in the grown-up world, I might never have left.

In the grown-up world, friendships can be a bit more difficult. Your nearest and dearest are often busy with their own work woes and family obligations, and at best might live on the other side of the neighborhood (at worst, the other side of the world). So I know how lucky I am to say this: the only thing separating me from some of my favorite people in town is a shared driveway.

It took us a while to broach the usual neighborly anonymity. But our kitchen windows face each other, and lord knows I spend a lot of time in the kitchen. If youre doing dishes, its impossible not to be staring into the facing window. So after several weeks of watching each other prepare separate meals, we proposed sharing dinners. Which has further developed into sharing living-room happy hours, next-door grocery runs, and a rudimentary through-the-window sign language (mostly used to gauge whether or not to shake up an additional cocktail). On the sad sad day when were no longer living in slipper-wearing distance of each other, Ill have many fond memories to look back on. And Ill have the recipe for red lentil walnut burgers.

My neighbor happened upon this recipe several months ago, and it entered her regular rotation after a bit of tweaking (swapping oatmeal for breadcrumbs, and red lentils for brown). These healthy patties freeze wonderfully, and we both regularly make double batches to have on-hand. The spicing yields a flavor reminiscent of falafel, but with less grease and a smoother texture. Weve crumbled them in pita bread with tahini, and topped them with kraut and russian dressing like a reuben (as well as enjoying them with traditional burger condiments). The combination of lentils, oats and walnuts makes them especially heart-healthy. Of course, Id take a stellar neighbor over a delicious vegetarian burger any day of the week. But for now, I get to enjoy both.


Red Lentil Walnut Burgers

adapted from PBSs Everyday Food

yields 4 burgers

These patties reheat wonderfully, but not in the microwave for some reason (which tends to dry them out in a strange and unappetizing way). Allot a bit of extra time to warm and crisp up leftovers in a skillet or toaster oven.

3/4 cup red lentils
3/4 cup toasted walnuts, cooled
1/2-1 cup rolled oats
3 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1/4 - 1/2 tsp chili flakes
1 tsp salt
1 Tbsp olive oil
1 large egg
2-3 Tbsp oil for frying

Rinse the lentils, and place them in a pot with 1 1/4 cups water. Bring to a boil, then reduce the heat until its just high enough to maintain a simmer. Cover and cook until tender, ~20-30 minutes. Check every now and then, adding more water if needed. Let cool.

In a food processor, combine the cooked and cooled lentils, walnuts, oats (start with the smaller amount), garlic, cumin, coriander, chili flakes, salt, olive oil, and egg. Pulse until combined but not totally mushed (having little chunks of walnuts and oats will make the texture more interesting). Turn out into a bowl, and knead for a moment to evenly distribute the ingredients. Let sit ~5 minutes for the oats to absorbthe moisture. Divide into 4 pieces, and shape into patties that are about 3/4" thick. If the mixture is too moist to shape (it should be fairly moist, but not ridiculously so), add additional oats, waiting 5 minutes after each addition.

Heat a few tablespoons oil over medium-low heat in a large skillet. Add the burgers. Cook until crisp and browned, 8-10 minutes per side. The burgers will be very delicate while warm, so turn gently (theyll firm up a bit as they cool). Serve with the condiments of your choice.