tablespoons olive oil
1 large onion, thinly sliced
2 pita pocket breads, halved horizontally (see Tip)
6–8 lemon wedges
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the onions and garlic; cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the cumin and coriander; stir for about 30 seconds.
Stir in 6 cups of the vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Stir in the remaining 2 cups of stock and the lemon juice. Season to taste.
to prepare the garnishes
Adjust the oven rack to 4 to 5 inches from the broiler heating element; preheat the broiler. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until very tender and lightly browned, about 10 minutes.
Place the pita halves on a baking sheet; toast under the broiler until crispy and light brown, about 2 minutes per side. Let cool, then break into 1-inch pieces.
Top each serving with a mound of the cooked onion and sprinkle with the pita croutons; serve a lemon wedge on the side.
advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired. Store the pita croutons for up to 5 days in a tightly covered tin at room temperature.
variation
Substitute brown lentils for the red lentils; increase the cooking time to about 35 minutes, or until the lentils are tender.
TIP
Mediterranean or Greek pitas are sometimes called pita pocket breads; the breads can be cut to form 2 pockets or can be split horizontally to make 2 thin rounds. Lebanese pita bread has no pocket and cannot be split horizontally; it is served as a flat bread. Check package labeling to be certain you select the appropriate bread to suit your use.
Lentils without onions are like a dance without music.
—Greek proverb
arborio rice soup
Vegan recipe if cheese garnish is omitted
Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked.
Makes 5 cups (4 servings)
1 tablespoon olive oil
1 cup finely chopped onion
1 celery stalk with leaves, finely chopped
3 cloves garlic, minced
2½ cups (6 ounces) sliced cremini mushrooms (see Tips)
½ cup Arborio rice (see Tips)
1 teaspoon minced fresh rosemary, or ½ teaspoon dried rosemary, crushed
4 cups vegetable stock
1 16-ounce acorn squash, peeled, seeded, and cut into ½-inch dice (about 2 cups)
1 teaspoon thin strips lemon zest
2 tablespoons fresh lemon juice
˜ salt and freshly ground pepper to taste
˜ very thin slices of pecorino Romano cheese (see Tips) for garnish
Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
Add the rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest strips. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes.
Stir in the lemon juice and season to taste. Serve topped with cheese.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.
variations
˜
Substitute dry white wine for ½ cup of the vegetable stock.
˜
Omit the squash when cooking the soup; serve the soup in Roasted Acorn Squash Soup Bowls.
TIPS
Cremini mushrooms (sometimes labeled “Italian brown
1 large onion, thinly sliced
2 pita pocket breads, halved horizontally (see Tip)
6–8 lemon wedges
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the onions and garlic; cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the cumin and coriander; stir for about 30 seconds.
Stir in 6 cups of the vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Stir in the remaining 2 cups of stock and the lemon juice. Season to taste.
to prepare the garnishes
Adjust the oven rack to 4 to 5 inches from the broiler heating element; preheat the broiler. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until very tender and lightly browned, about 10 minutes.
Place the pita halves on a baking sheet; toast under the broiler until crispy and light brown, about 2 minutes per side. Let cool, then break into 1-inch pieces.
Top each serving with a mound of the cooked onion and sprinkle with the pita croutons; serve a lemon wedge on the side.
advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired. Store the pita croutons for up to 5 days in a tightly covered tin at room temperature.
variation
Substitute brown lentils for the red lentils; increase the cooking time to about 35 minutes, or until the lentils are tender.
TIP
Mediterranean or Greek pitas are sometimes called pita pocket breads; the breads can be cut to form 2 pockets or can be split horizontally to make 2 thin rounds. Lebanese pita bread has no pocket and cannot be split horizontally; it is served as a flat bread. Check package labeling to be certain you select the appropriate bread to suit your use.
Lentils without onions are like a dance without music.
—Greek proverb
arborio rice soup
Vegan recipe if cheese garnish is omitted
Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked.
Makes 5 cups (4 servings)
1 tablespoon olive oil
1 cup finely chopped onion
1 celery stalk with leaves, finely chopped
3 cloves garlic, minced
2½ cups (6 ounces) sliced cremini mushrooms (see Tips)
½ cup Arborio rice (see Tips)
1 teaspoon minced fresh rosemary, or ½ teaspoon dried rosemary, crushed
4 cups vegetable stock
1 16-ounce acorn squash, peeled, seeded, and cut into ½-inch dice (about 2 cups)
1 teaspoon thin strips lemon zest
2 tablespoons fresh lemon juice
˜ salt and freshly ground pepper to taste
˜ very thin slices of pecorino Romano cheese (see Tips) for garnish
Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
Add the rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest strips. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes.
Stir in the lemon juice and season to taste. Serve topped with cheese.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.
variations
˜
Substitute dry white wine for ½ cup of the vegetable stock.
˜
Omit the squash when cooking the soup; serve the soup in Roasted Acorn Squash Soup Bowls.
TIPS
Cremini mushrooms (sometimes labeled “Italian brown
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