FÉLICITATIONS: Orange-Scented LENT-il Soup

FÉLICITATIONS: Orange-Scented LENT-il Soup

Orange-scented Lentil Soup garnished with a dollop of Greek yogurt and fresh pineapple bits

Orange-scented Lentil Soup garnished with a dollop of Greek yogurt and fresh pineapple bits

 

I am neither Catholic nor Argentinean. However, the selection of a new pope, like the election of an American president, coronation of an English royal or the FIFA World Cup competition, understandably captures global interest and attention.

Last Wednesday I suspect many of us joined with the world’s 1.2 billion Catholics in celebrating Argentinean Cardinal Jorge Mario Bergoglio’s peaceful election as the first pontiff from Latin America. We’ll now know him as Pope Francis. That our FFWD colleague, Paula Montenegro, who blogs at Vintage Kitchen Notes is from Buenos Aires, makes this more exciting.

Hopeful that His Holiness possesses a sense of humor, I submit that this week’s FFWD recipe choice, Orange-Scented LENT-il Soup was in anticipation of White Smoke billowing out of the Sistine Chapel. Congratulations to the new pope and may he guide his followers wisely and with compassion.

 

Thinly sliced onions, carrots and celery stalks

Thinly sliced onions, carrots and celery stalks

Lentil soup seems to have a lock on French hearts,” Dorie explains.

 

Dorie's version of lentil soup

Dorie’s version of lentil soup

 

 

Yes, every French cook seems to have a version of his/her very own.  Lentil soup chez Greenspan has its own flavor surprises, a touch of ginger and a prominent fragrance and taste of orange. For the legumes, try to find Lentils du Puy (French green lentils), found in high-end grocery stores, speciality culinary shops or on-line.

This is a simply made soup. Soften thinly sliced onions, celery stalks, and carrots in olive oil before adding broth, lentils, and spices. Bring to a boil and then simmer, covered, for 60 to 90 minutes or until the lentils soften. Season with salt and pepper and then puree to a smooth or chunky texture.  I prefer chunky.

 

Oatmeal & Honey Bread,  made and photographed by Michelle Morgando

Oatmeal & Honey Bread, beautifully made and photographed by Michelle Morgando

 

Although the soup anchored many-a-meal for me this week, my first lunch was the most delicious. I toasted a slice of Oatmeal & Honey  Bread, an elegantly scrumptious gift from my neighbor, Michelle Morgando. On the toast I piled smashed avocados sprinkled with lemon and salt, a treat suggested by Joy the Baker. I garnished my soup with a dollop of Greek yogurt topped with tiny slices of fresh pineapple. Yummy combo.

 

A perfect toasting bread for smashed avocados sprinkled with salt and lemon juice

A perfect toasting bread for smashed avocados sprinkled with salt and lemon juice

 

Orange-scented Lentil Soup is a winner for me. To see what my colleagues mixed up this week, go here. If you want to add this to your own soup recipe collection, go here.