#BE GOOD
The Golden Rule and caring for each other
Once again, it’s really hard to blithely move forward, telling stories like nothing of note is happening. I live in the place that’s ground zero (today anyway) of citizen outrage over what our government is doing to our neighbors. What does it mean to be a good citizen, neighbor, friend, ally—human? It is gratifying that in the face of blatant power overreach, everyday folk are helping each other in any way they can. There are thousands of examples of both huge and humble acts of resistance & kindness all over the country—and in my own backyard. And all we can do is what we can. And sometimes it’s just being there for someone.
My plucky single friend Mary gave her ortho surgeon a wonderfully resolute gift in this early winter gloom by scheduling her knee replacement on January 2. I’m guessing most patients are reluctant to jump into surgery the second day of the new year, so it was a brilliant bit of planning. Mary’s excellent friend (not me), Jane, flew in disguised as Florence Nightingale, reporting for duty till Mary is more mobile. Other less excellent friends (me) are part of a revolving canteen, dropping off food & treats and chatting Mary up till she falls into a bored stupor—visitors can be welcome but trying, in short order.
I decided to make soup for her—always good for the soul & people on heavy narcotics. Ironically, with the explosive unrest in Iran right now, I chose a favorite for me—a rich tomato & lentil “stoup”, slightly tangy and thick with rice and spices. It was making the rounds a few years ago, though I take a slight detour from the original version. It’s fragrant and has interesting levels of flavor—savory but with a dash of cinnamon and brightened with lemon and lots of chopped fresh herbs. Fast & deceptively easy, it hit the mark for Mary & Co.—with enough left for a quick supper at my house.
PERSIAN-STYLE LENTIL, TOMATO, & RICE SOUP
Makes about 7 cups
This lovely recipe, that I adapted from a Washington Post newsletter, has layers of flavor and just warms up these dark winter days & nights.
INGREDIENTS
3 tablespoons olive oil
1 medium onion, chopped
½ cup uncooked brown basmati or sprouted tri-color rice
1 (6 oz.) can tomato paste
1 teaspoon ground regular or smoked cumin
¼ teaspoon (or a bit more) ground cinnamon
Coarse salt & freshly ground pepper to taste
6 cups chicken broth or stock
2 cups water
2 teaspoons mushroom or roast chicken glacé (Better for Bouillon)
2 cups cooked lentils*
½ cup chopped fresh parsley, leaves and tender stems
2 lemons, juiced
A lot of torn fresh herbs (parsley, mint, dill, tarragon)
Sliced green onions, to taste
Crumbled feta cheese, if you’d like
DIRECTIONS
1. Heat the oil in a large Dutch oven or soup kettle over medium-high heat. Sauté the onions until they begin to brown, about 5 minutes.
2. Stir in the rice, coating it in the oil and cooking for a few minutes. Add the tomato paste, cumin, cinnamon, salt and pepper. Pour in 2 cups of broth, stirring to dissolve the tomato paste and disperse the spices.
3. Add the remaining broth, water, and glacé. Bring the soup to a boil; reduce heat to medium-low and partially cover. Simmer for 40 to 45 minutes, till the rice is tender.
4. Stir in the lentils and ½ cup chopped parsley; simmer 5 minutes longer or until heated through.
5. Stir in the lemon juice, then serve. Top each bowl with a handful of fresh herbs and green onion + a spoonful of cheese.
*I like to use the cooked lentils from Trader Joe’s produce department, but you can use ¾ cup uncooked green or brown lentils. Add them once you’ve toasted the rice in the sautéed onions.
Sounds like a lovely soup, Lisa. More power to those of us out there doing the work.
Smoked cumin! I always learn something from your yummy recipes