Italian Lentil Soup

I just discovered a new product that adds the rich flavor of umami when you need a spike of flavor.

I like this a lot because, as you know, Udon, my youngest daughter, hates mushrooms which are one of the food items which we add to food for the umami flavor.

The other day I used a big squirt of this with a can of tomatoes, Italian parsley, pepper, parmesan cheese, and pepper mixed into cooked bowtie pasta for a lovely light pasta dish. I love buying this tomato paste too…now we don’t waste tomato paste in the cans!

Today, because it is snowing in Seattle, and I have a cold, I decide I wanted a soup. The recipe I wanted to use called for mushrooms – which I didn’t have, so I substituted the umami paste…and a few other things and this is what I ended up with.  In less than an hour I had a really tasty, warm, healthy soup.  My starting point was a Loran Sass recipe…Oh I love Lorna Sass!

Lorna Sass says about her recipe that “after overnight refrigeration, the soup will thicken considerably and can be transformed into a spread.  Puree with mustard to taste and add additional herbs or vinegar as needed.  You can stretch the amount by blending in a few tablespoons of soft tofu.”    

I’m not sure if we will have any leftovers to try this spread…I’ll let you know if we do.

If you don’t have the umami paste substitute ¼ pound sliced mushrooms.

Italian Lentil Soup

2 cups lentils, rinsed and picked over

1 large onion, diced

2-3 minced garlic cloves

2 ribs celery, diced

2 large carrots, diced

1 tablespoon olive oil

1 big squirt umami paste or ¼ pound mushrooms

2 bay leaves

1 tsp dried thyme

¾ tsp dried oregano

Red pepper flakes to taste

3 Tbl tomato paste

1-2 Tbl balsamic vinegar

½ cup dry white wine

6 cups water or vegetable broth

Sea salt and pepper to taste

¾ cup diced parsley

Cook the onion, carrot, celery, and mushrooms (if using) with the herbs, bay leaves, red pepper flakes until onions are softened and just beginning to change color, add the tomato paste and stir for a few seconds to start to brown.  Add the wine and cook until wine evaporates.  Add the lentils, umami paste (if not using mushrooms) and water or vegetable broth. Bring to a boil and reduce heat to simmer and cook, covered for 30-40 minutes until lentils are tender.

Stir in balsamic vinegar a little bit at a time until the taste of the soup is brighter. Add salt and pepper to taste. Add the parsley to the soup or use as a garnish. (I added it)

Cheryl