FOR AS long as I can remember, my mother has cooked this lentil soup once a week in the winter. Following a recipe in
Serve with cured fish, such as smoked trout.
Place the lentils in a large saucepan and add cold water to cover. Bring to a boil, remove from the heat and let stand for 15 minutes. Drain.
In a large pot, heat the oil and sauté the onion over medium heat until just soft, about 3 minutes. Add the garlic and sauté for 1 minute more; do not let it color. Add the lentils, tomatoes, wine, Aleppo pepper or pepper flakes and salt to taste. Bring to a boil, add the stock, thyme, mustard and bay leaf and return to a boil. Reduce the heat to low, cover and simmer for 30 minutes, or until the lentils are tender.
Add the spinach and cumin, if using, and simmer for 5 to 10 minutes more, or until the spinach is wilted. Add the vinegar and black pepper to taste. Taste and adjust the seasonings. Serve hot.
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.