Like its sister pea soup, lentil soup is made from a type of vegetable that is collectively known in India as “dhal.” Lentil varieties in Europe are much less common than those in India, where porridge is eaten every day. Lentils are low in fat and a very good source of protein. In fact, vegetables, as you probably know, are some of the healthiest foods available.

Cooking pea or lentil soup is primarily a matter of humor, although in confidence I must say that I believe that pea is the superior and more elegant of the two. The lentil soup is abundant; Split pea soup could be sustained at a fancy feast. While the lentils themselves are delicious, they do have a rich metallic flavor. This does not make them unpleasant, but they carry a touch of mother earth within them.

Lentils, by the way, are definitely a misnomer. Refers to any of a large number of legumes or grains that are consumed from the Near East to India. All the varieties of the Indian dhal mentioned above can be considered lentils. In fact, there are a dozen varieties in Europe, but what you find in the store is probably simply known as “green”.

For me, the same basic cooking principles apply to lentils as they do to peas. For the additions I always use onions, carrots and potatoes. You can get away with a little garlic in lentil soup, but not in pea soup. Ham is the flavor option by far, and ham hocks or pork knuckles are pretty good too. Basically anything “cured” tastes good to lentils, but not so much to poultry, unless it’s in sausage form. Do not overcook the lentils (they are tougher than split peas anyway) as the soup is most pleasant when the lentils retain most of their shape.