LENTIL SOUP NIELSEN
Lentil soups all have a rugged, earthy quality that calls to mind the sinewy, wholesome symphonies of Danish composer Carl Nielsen. You may find it strange to see a recipe containing Mexican salsa pared with Scandinavian music: but that’s the point. We want to get away from cheap automatic assumptions of national identity (I mean, does Elgar’s luscious and opulent Second Symphony sound anything like Fish and Chips?) and find (admittedly fanciful) audible equivalents to taste sensations. If you try this incredibly easy and tasty soup while listening to Nielsen’s Third Symphony (Sinfonia Espansiva), you’ll understand exactly what I mean. Well, hopefully. There are, in fact, several lentil soup recipes seasoned with salsa (the last one I saw was in Marion Cunningham’s “The Supper Book”), but I discovered this one in college a couple of decades ago, and it’s been a favorite ever since. David Hurwitz
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| Like many hearty soups, this one tastes even better as it ages, and this recipe makes about 6 good sized servings. The soup also freezes very well, and if you’re a vegetarian just leave the sausages out entirely. With some good bread and a salad, this makes a perfect light meal as well as an excellent accompaniment to:
Carl Nielsen: Symphony No. 3 “Sinfonia Espansiva” Recommended recordings: San Franciso Symphony; Blomstedt (Decca) Danish National Radio Symphony Orchestra; Schonwandt (Dacapo) Royal Danish Orchestra; Bernstein (Sony) |
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Ingredients: 2 tablespoons olive oil (or oil of your choice) 1 1/2 cups brown regular brown lentils (or French green lentils) 5 cups water 1 cup white wine (optional; if you don’t use wine, then 6 cups water) 1 tablespoon (three cloves) minced garlic, or more to taste 1 carrot, diced 1 celery stalk, diced 1 medium yellow onion, chopped (or more to taste) 1 package (12 – 14 ounces) pre-cooked gourmet chicken or turkey sausage (such as Aidells’ or Gerhard’s), flavor of your choice 1 (14 – 16 ounce) jar of your favorite brand of salsa Salt and Pepper to taste 1. Cut up the vegetables. 2. Add oil to a (minimum) 4-quart soup pot*, let it heat up for minute, then add veggies and garlic, stirring occasionally over medium high heat. Let them sweat without browning for about ten minutes or so. While the veggies cook, rinse the lentils under cold water and drain. 3. Once the veggies are soft and fragrant, add the lentils, water, wine, and salsa. Bring to a boil, then lower heat and simmer covered until the lentils are soft, about 40 minutes on average. 4. While the soup simmers, cut up the sausages into 1/2 inch rounds. When the lentils are cooked, taste the soup and add some salt and pepper if necessary, then toss in the sausages and simmer another ten minutes or so to let the flavors mingle. Correct seasoning as necessary. *Note: This is a thick soup and you don’t want the lentils to burn, so it’s important to use a heavy-bottomed pot that distributes heat evenly. All-Clad, Le Creusset, and Calphalon are all good choices. |
