Photo: WhitneyinChicago, Flickr.
Red-lentil soup inspired my love of the brothy dish, both for its natural flavor and for its unparalleled comforting qualities -- in fact, so much so that my house has become known among friends as the "Soup Kitchen," and friends will randomly text while in the neighborhood to ask what's cooking.
I discovered red-lentil soup rather late in life, during my college years, at Sultan's Market, a small but fiercely beloved Mediterranean spot in Chicago's Wicker Park. Braving the bristly winter weather with a bowl of the soup to-go made my walk home doable, whatever obstacles the weather was throwing my way (and these usually included numbingly harsh winds).
And coming home to a spicy bowl of this stuff warmed was inevitably a body- and soul-warming experience. Although I'm fond of preserving the natural flavor of the red lentil by cooking it up in a soup with sparing ingredients (namely broth, garlic, onion and a touch of cumin), you can't go wrong with hardly any variety of the ultimate soothing concoction. Blogger Whitney in Chicago makes hers with red pepper flakes and chipotle, ups the heartiness factor with the addition of rice, and artfully tops it all off with slivered almond and zesty Feta. You should try her recipe -- I wholeheartedly back her in dubbing it a surefire "cure for darkness."
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