Eastern European peasant food, this lentil soup was a staple when I was growing up. Definitely a comfort food, the smells evoke a feeling of nostalgia to this day. It was one of my Czech mother's signature dishes, and a favorite of my dad's. During the winter, there was almost always a pot simmering on the back of the stove.
Traditionally used as an appetizer, it was said to ward off chills and colds. My grandmother, mother, and aunts swore by the healing powers of the garlic, and would use copious amounts. I'm more partial to the soothing aroma of the sweet marjoram, the essential spice in this dish. (Don't be afraid to use a lot. The flavor is mild, and the fragrance is heavenly.) Either way, it's good for body and soul.
Easy to make, and relatively fast, I make it for dinner. My family loves it, which is a bonus. Early on, it became part of the rotation for "Soup & Bread Night." I like to serve it with a good, toasted potato bread, or a light rye. Just don't do garlic bread, it's overkill, I found.
Babi's Lentil Garlic Soup Flavorful, Satisfying, and Meatless
About 4 - 6 servings
1 cup diced celery, with leaves
1 cup diced onion
2 tbsp. olive oil
2 cloves garlic, or more, to taste - minced
6 cups vegetable broth
1/2 lb. dried lentils
1 tsp. or more dried marjoram leaves
Salt and pepper
In large, heavy soup pot, saute celery and onion in oil until tender soft. Add half of the garlic cloves, lentils and broth. Be aware of the heat of your garlic and use accordingly. If you like lots of garlic, use more. The cooking time reduces the bite. Season to taste with salt, pepper and marjoram.
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Bring to boil. Reduce heat and simmer until lentils are tender, 20-25 minutes, stirring occasionally. The longer you simmer, the thicker the soup will be. Add remaining clove(s) of garlic just before serving. Serve with hearty whole grain bread.
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