Iris*, our indomitable hostess in Washington DC, introduced us to this satisfying lentil soup–adapted from a recipe by chef Joan Swensen of Swilly’s in Pullman, WA–perfect for warming the cockles on chilly winter nights. The copious amount of liquid slowly reduces in the long, gentle cooking–thickening the soup and concentrating the taste.
2 tblsps olive oil
1 medium onion, chopped fine
1 stick of celery–chopped fine
1/2 medium green pepper–chopped fine
1 medium carrot–chopped fine
1 large fennel bulb–diced large
4 cloves of garlic–pulped in a mortar with a teaspoon of salt
2 tsp cumin powder
2 tsp curry powder
¾ tsp allspice
1 tsp. cinnamon
1 tsp cayenne pepper
450gms/1lb lentils–pale green flat or Puy (grey-green)
2 pints stock--(I use organic vegetable stock cubes)
4 pints water
1 tin [can] tomatoes (400gms/14oz)–drained and broken up
low/no fat yogurt–a dollop a bowl
fresh coriander or parsley–chopped
salt and pepper
- Heat the oil in a large casserole over a medium heat.
- Add the onions, celery, carrot, green pepper, fennel and garlic.
- Stir well and soften gently for 5 minutes.
- Add the cumin, curry powder, all spice, cinnamon and cayenne pepper.
- Cook for a minute, stirring in the spices.
- Stir in the lentils and tomatoes, then add the stock and water.
- Bring to the simmer and cook uncovered for 1 hour.
- Season with salt and pepper.
- Serve with a dollop of yogurt and a pinch of chopped coriander or parsley in each bowl.
*Iris is President of the pioneering Dupont Circle Village in Washington D.C.
The Village is a nonprofit neighbourhood programme providing cultural, social and other services to seniors, with the goal of helping them maintain health and independence as they grow older, enabling them to remain in their homes.
Robin Ellis 
Just going to make it now! Very healthy indeed! and perfect for a wet, windy, cold west of Scotland night. Iris sounds a great inspiration in helping older people to eat well.
Intersting Robin, thank you so much!!!
This looks really good; may give it a go this week! I’d have to go out and get the fennel. I don’t believe I’ve used that before 🙂
You can use something else or an extra carrot instead–I just like fennel!
Looking forward to making this next weekend Robin. It will be a nice change from my tried and trusted Lentil Soup recipe from World Food Cafe (p.34). Have you thought about offering a print version of the recipes you post here? Just a thought as it condenses the text and saves paper when printing!
Well, confession time – I had no cinnamon, allspice or yogurt, extra vegetables but it was delicious! Also mashed brilliantly for Bob who needs a soft diet and he ate much more than usual! That’ll be a regular. Thanks again.
Glad to hear that, Sheila.
Sounds good to me, I love Fennel. Great in salads too. This is a healthy soup I will try very soon.
Welcome home Meredith and Robin, this is just what is needed on a cold wet and windy night,the snow maybe on it’s way out but there is keen wind blowing,and this will warm the cockles lovely.Thank you
I fixed lentil soup over the weekend. Your recipe sounds much better than mine. Will try yours next time. Thanks, Robin.
Thank you, “Sir Robert!” I made this the other night and, even though I’m not much of a cook, it turned out to be very tasty! I love lentils-it may be time to find another application for them beyond soup:) Your site is getting this diabetic excited about the idea of eating again!
Hooray!–I’m glad to hear that!