Shaika Lentil Soup

By mitzzy

The spinach is optional and you can also choose to add cumin and coriander (without those spices, this is rustic East European; with them, you get a Middle Eastern flair). What’s nice about this soup is that it is not heavily spiced in one tradition or another but it is a crossroads between gourmet health food cafe and East European. It’s also not too heavy, making a great soup for any season – even summer, alongside quiche or a panini.

Ingredients

• 3 tablespoons light olive oil
• 1 small onion, finely minced
• 2 cloves garlic, finely minced
• 1 1/2 cups carrots, finely diced
• 1/2 cup finely minced celery
• 1 cup lentils, either green or brown or a mix
• 2-3 tablespoons barley
• 3 tablespoons tomato paste
• Small handful celery leaves, coarsely chopped
• 1 bay leaf
• 2 cup spinach, (or Swiss Chard) coarsely chopped, optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon paprika
• 1/4 cup parsley, finely minced
• Salt, pepper to taste
• 8 -10 cups chicken stock or vegetable stock
• 1 tablespoon balsamic or red wine vinegar
• 1 tablespoon lemon juice
• 2 small potatoes, peeled and cut in 1/2 inch dice
• 1/2 cup canned cooked chicken peas
• 1 cup small cubes (peeled) squash (any type and again, optional)

Details

Servings 5

Preparation

Step 1

In a 6 quart stock pot, heat the olive oil and saute the garlic, onion, carrots, and celery for 5-10 minutes on low. Stir in the lentils, barley, tomato paste, celery leaves, bay leaf, spinach, garlic powder, onion powder, paprika, parsley, a little salt and pepper.

Stir briefly and add in the chicken stock, vinegar and lemon juice. Simmer 1-2 hours until barley is almost softened. Add in potatoes, chick peas and squash and simmer until barley is softened. Season to taste.

Serves 5-6