RECIPE: Mediterranean Yellow Lentil Soup

If you ever visit San Francisco, the Baladie Cafe is definitely worth a visit. Tucked amongst trendy lunch places in the Financial District, Baladie does a booming business straight through the lunch hour. Even though there are a few tables inside (and three small tables outside for sunny days), it's usually too crowded to find a seat. You can get gyros there, falafel pitas, and something called the Iron Bowl that involves your choice of meat or falafel, rice, and lentil soup, all mixed together. That soup is often my reason for being.
Although I haven't come close to duplicating it, I was inspired by the soup at Baladie. Its chunky consistency, awesome flavor, perfect balance of spiciness and saltiness, and deep-fried pita croutons have seduced and enchanted me. Once again, this is NOT an identical recipe, but it captures at least a portion of the awesome.


Mediterranean Yellow Lentil Soup
Serves 8

Ingredients: 
2 1/2 c. split yellow lentils, rinsed  
2 potatoes, sliced 1/2" thick (I prefer unpeeled) 
3 carrots, sliced 
2 t. salt
1 T. olive oil
1 large or two medium onions, chopped 
3 1/2 c. vegetable stock 
2 heaping t. cumin
1/2 t. dried chipotle chili pepper 
1 T. dried parsley (fresh works too)
1 t. liquid smoke (optional, but creates great flavor dimensions)
1 t. salt
2 pieces pita bread

Directions:

1. In a large Dutch over or stockpot, add lentils, chopped potato/carrot, and salt. Add enough water to cover the ingredients by 2-3 inches, and bring to boil. Cover, reduce heat to low/medium-low and simmer 30 minutes.

2. Drain. Place in a blender or food processor and add 1/2-1 c. hot water (just enough to make it blend well). Blend until ingredients are slightly smooth but still retain chunks of vegetables and lentils. Set aside.  

3. Wipe out pot with paper towel to remove majority of the cooking debris. Add olive oil, heat over meidum heat, and add onion. Cook 10 minutes or until translucent and beginning to brown. Add lentil mixture, veggie broth, and spices. Once warm, taste and add more salt and spices if desired. Cook 5-15 minutes, until ingredients are heated through and soup has thickened to the desired consistency.

4. While soup is cooking, spray pita bread with cooking spray and heat in a skillet until golden brown. Add more oil if a more fried texture is desired. Chop pita into 1/4" squares and sprinkle on top of the soup when served. If fresh parsley is used, sprinkle on as a garnish when serving as well.