This afternoon, I made what I’ve dubbed “October Surprise Lentil Soup.” So named for the impulsive addition of cinnamon and nutmeg.  Their subtle sweetness is revelatory; a warm, autumnal foil to the earthiness of the lentils and root vegetables. xx Nora Sometimes I like a lentil soup so thick even the label “stew” doesn’t do it justice, other times I like a brothy soup. I generally prefer the latter when I’m using good, homemade stock. Adjust this recipe by adding more stock at the end if it gets too thick for your taste. Play with the recipe — add spinach or celery, substitute shallots for onion, skip the potatoes, maybe even the carrots (though I do think some vegetables are crucial). The thing that makes this soup unique is the seasoning: thyme and (surprise!) nutmeg and cinnamon. The taste is pure comfort, whether you’re recuperating after a run-in with a two-ton vehicle — or just warming up on a blustery autumn day.1 1/2 cup lentils, washed and picked over1 pound carrots, peeled and sliced into 1/2-inch coins1/2 pound small white potatoes, scrubbed, sprouts removed, and sliced into 1/2-inch chunks2 bay leaves4-6 sprigs of fresh thyme or 2 big pinches dried thyme1 big pinch ground nutmeg1 pinch ground cinnamon8 to 10 cups chicken or vegetable stock2 tablespoons olive oil1 medium onion, chopped to a 1/4-inch dice1 tablespoon minced garlic, or more, to tasteFreshly ground black pepper, to taste Place the lentils, carrots, potatoes, bay leaves, thyme, cinnamon, and nutmeg, in a medium pot with 8 cups of stock. Bring to a boil, turn the heat to low, and cook, stirring occasionally. Meanwhile, swirl the olive oil in a skillet and turn the heat to medium-low. Add the onion and garlic and cook, stirring, until the onion softens, about 5 minutes. Turn off the heat. When the lentils, carrots, and potatoes are tender — about 30 minutes — remove the bay leaves and the thyme sprigs and pour the onion mixture into the soup. Taste and adjust the seasonings. It should be faintly sweet, with just a hint of cinnamon and nutmeg. Add more warm stock if necessary. I like a very thick lentil soup, though it can be nice with more stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve. Serves 6.
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This afternoon, I made what I’ve dubbed “October Surprise Lentil Soup.” So named for the impulsive addition of cinnamon and nutmeg.  Their subtle sweetness is revelatory; a warm, autumnal foil to the earthiness of the lentils and root vegetables.

xx Nora

Sometimes I like a lentil soup so thick even the label “stew” doesn’t do it justice, other times I like a brothy soup. I generally prefer the latter when I’m using good, homemade stock. Adjust this recipe by adding more stock at the end if it gets too thick for your taste. Play with the recipe — add spinach or celery, substitute shallots for onion, skip the potatoes, maybe even the carrots (though I do think some vegetables are crucial). The thing that makes this soup unique is the seasoning: thyme and (surprise!) nutmeg and cinnamon. The taste is pure comfort, whether you’re recuperating after a run-in with a two-ton vehicle — or just warming up on a blustery autumn day.

1 1/2 cup lentils, washed and picked over
1 pound carrots, peeled and sliced into 1/2-inch coins
1/2 pound small white potatoes, scrubbed, sprouts removed, and sliced into 1/2-inch chunks
2 bay leaves
4-6 sprigs of fresh thyme or 2 big pinches dried thyme
1 big pinch ground nutmeg
1 pinch ground cinnamon
8 to 10 cups chicken or vegetable stock
2 tablespoons olive oil
1 medium onion, chopped to a 1/4-inch dice
1 tablespoon minced garlic, or more, to taste
Freshly ground black pepper, to taste

  1. Place the lentils, carrots, potatoes, bay leaves, thyme, cinnamon, and nutmeg, in a medium pot with 8 cups of stock. Bring to a boil, turn the heat to low, and cook, stirring occasionally.
  2. Meanwhile, swirl the olive oil in a skillet and turn the heat to medium-low. Add the onion and garlic and cook, stirring, until the onion softens, about 5 minutes. Turn off the heat.
  3. When the lentils, carrots, and potatoes are tender — about 30 minutes — remove the bay leaves and the thyme sprigs and pour the onion mixture into the soup. Taste and adjust the seasonings. It should be faintly sweet, with just a hint of cinnamon and nutmeg.
  4. Add more warm stock if necessary. I like a very thick lentil soup, though it can be nice with more stock, especially if the stock is homemade. Season with salt (if needed) and black pepper and serve.

Serves 6.