{"id":3892,"date":"2018-01-26T09:00:08","date_gmt":"2018-01-26T16:00:08","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=3892"},"modified":"2026-09-02T10:58:47","modified_gmt":"2026-09-02T17:58:47","slug":"moms-lentil-soup","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/01\/26\/moms-lentil-soup\/","title":{"rendered":"Mom’s Lentil Soup"},"content":{"rendered":"

January 26, 2018<\/span><\/p>\n

My father liked soup.\u00a0 Actually, my father really, really<\/em> liked soup.\u00a0 Every few weeks my mother would make beef noodle soup as it was one of my dad\u2019s favorites.\u00a0 Beef noodle is the soup we had most often.\u00a0 Goulash was the \u201cstew\u201d we had most often.\u00a0 In fact, I don\u2019t remember my mother ever making an American-style beef stew.<\/p>\n

The first American-style beef stew that I ever made was from a recipe that my sister started using after she got married.\u00a0 It was definitely not one of our family recipes, though it was good.<\/p>\n

After the beef noodle soup that my mother made on a regular basis, other soups were just occasional affairs, though soups of various types appeared often on our table.<\/p>\n

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Italian \u201cWedding\u201d Soup was a favorite but not something that we had more than a three or four times a year.\u00a0 Everyone in the family really loved Wedding Soup<\/a> but, honestly, it\u2019s a lot of work.\u00a0 It\u2019s coming to the blog next month but today we have my Mom\u2019s Lentil Soup.<\/p>\n

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My parents in 1981<\/strong><\/span><\/figcaption><\/figure>\n

Let\u2019s face it, lentil soup isn\u2019t something people swoon over.\u00a0 At best it is good comfort food.\u00a0 That\u2019s exactly what this is for me.<\/p>\n

It’s also easy to make.\u00a0 A few minutes of chopping and some stirring off-and-on are rewarded with a really good pot of soup.<\/p>\n

My mother\u2019s lentil soup was unusual in that she put enough black pepper into it to create a distinct bite.\u00a0 The first time I tasted it, as an adolescent, I was surprised by how peppery it was but I loved it. \u00a0 Whether or not you add that much black pepper is entirely your choice but, in my mind, it’s the black pepper that sets my mother’s lentil soup apart from the pack.<\/p>\n

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Consistent with my mom’s low-and-slow philosophy, this soup is cooked longer that would be typical, for the average American cook at least.\u00a0 Despite the long cooking, the lentils remain intact though soft.\u00a0 They don\u2019t really fall apart the way that dry beans might.<\/p>\n

This soup freezes well so a big batch shouldn\u2019t be a problem.<\/p>\n

While a ham bone makes great lentil soup, it\u2019s not something that most households have on a regular basis but a handful of baked ham or a few ounces of bacon make an awfully tasty soup.<\/p>\n

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If you have a favorite family recipe and a bit of a story to tell, please email me at santafecook@villasentieri.com<\/a> and we can discuss including it in the blog. I am expanding the scope of my blog to include traditional recipes from around the country and around the world. If you haven\u2019t seen Bertha\u2019s Flan<\/a> or Melinda\u2019s Drunken Prunes<\/a>, take a look.\u00a0 They will give you an idea of what I\u2019m looking for.<\/strong><\/span><\/p>\n

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Mom's Lentil Soup<\/h2>\n
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When my mother made this soup, she added enough black pepper to give it a distinct bite. The addition of a bay leaf is my only modification of the original recipe.<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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