By A.J. Fusco
Growing up, I craved nothing more than a hot bowl of soup to warm me up when winter arrived. Sure, some soup may have come out of a red and white can, but that didn’t matter to me as a kid. Now that I am older, I truly appreciate a well-made soup using quality ingredients and technique. All too often, I see recipes that result in everything being put in a pot together at the same time, without any thought or care about process. The problem with this is it doesn’t allow the building of layers of flavor. By taking the time to pay attention as to how you can make the best use of your ingredients, you can take a soup from good to great.
Dry spices “bloom” when added to hot oil, which results in more flavor and depth than if you had just sprinkled some into broth. You will get so much more out of your dried spices by following this technique, no matter what dish you are making. The same can be said for aromatics like onion and garlic. Just think about that warm smell we all love when garlic hits a hot pan of olive oil. These flavors and aromas end up in our soup, stews, sauces, etc. And when we let the vegetables start to brown and caramelize, we bring out a sweetness from natural sugars the canned stuff could only wish it had.
When you cook, you need to learn to push the limits sometimes. Don’t be afraid of color when you are sautéing your vegetables. I am not saying burn your food till it’s black; I am referring to that golden-brown color we love to see. This is flavor resulting from a process called the Maillard Reaction, which is a chemical reaction between amino acids and sugars. It’s good for your food, trust me.
This recipe, like any other, is also open to interpretation. Adding a smoked ham hock would add another layer of flavor to the lentils. Or maybe turn it into a Three Bean by adding canned canellini and kidney beans. Sure, you could follow the recipe on the back of the lentil bag, but what’s the fun in that? Use your imagination and instinct. Taste, season, and taste again. Treating soup with as much respect as we do other dishes will ultimately result in a better final product, a happy crew, and a full belly!
Lentil Soup
Serves 6
Ingredients:
1/2 Yellow Onion, diced
3 Medium Carrots, peeled and diced
1 Celery Rib, diced
1 Garlic Clove, diced
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Paprika
2 Sprigs Fresh Thyme, leaves picked
1 Bay Leaf
3 Cups Dried Lentils
14.5 oz. can Diced Tomatoes
6 Cups Chicken or Vegetable Broth
Salt and Pepper to taste
Extra Virgin Olive Oil
Procedure:
- In a Dutch oven or heavy bottomed pot over medium heat, add enough oil to just cover bottom of pan and add onion.
- When onions start to turn translucent, add the carrots and celery.
- When vegetables start to turn a light brown, add the garlic, thyme, and spices.
- Season with a pinch of salt and add the lentils, stirring for about a minute.
- Add the tomatoes, broth, and bay leaf and bring to a boil.
- Once it comes to a boil, reduce to a simmer for about 35-45 minutes or until the lentils are tender.
- Using a stick blender or conventional blender (careful doing this with hot liquid), blend about a quarter of the soup and return to the pot.
- Stir, taste for seasoning and serve.
Optional: Garnish with fresh parsley and lemon
A.J. Fusco started Fork and Hose Company in 2011 by as a way to share his passion for cooking with other firefighters. Over time, it grew to a community of firehouse chefs sharing meals and recipes from all over the world, with a focus on healthier cooking. In 2017, A.J.’s dedication to firehouse cooking landed him on Food Network’s “Guy’s Grocery Games” twice, and on his first show he won the Salute to Firefighters episode! A.J.’s passion for cooking didn’t stop in the firehouse! He enrolled at the International Culinary Center in Manhattan in 2016 and graduated Top of the Class in the Professional Culinary Arts program. A.J. has worked in professional kitchens in Manhattan and Westchester since graduating and continues to do so on his days off from the firehouse.
