From the menu of . . . Mediterranean Grill, 2126 N. Decatur Road, Decatur. 404-320-0101, www.mediterraneangrill.com.
Q: Nothing offsets a gray, dreary day better than a big bowl of hot lentil soup from Mediterranean Grill. Any way you can get that recipe for me? Thanks.
-- Cathy McCabe, Atlanta
Q: It is rainy and cold today, and that makes it the perfect day for the Mediterranean Grill's homemade lentil soup. It makes me warm just thinking about it. The last time I was in the Emory location, I asked the owner if he would share the recipe with your readers, and he graciously said he would. Yum.
-- Suzanne Stedman, Tucker
A: Emad Deeb was indeed happy to share the recipe for this quick-cooking soup. And while the soup is perfect for a winter day as described by both readers who requested the recipe, it would certainly be delicious any time of year.
When we tested the recipe, we agreed that the red lentil base was ripe for experimentation. You can take this soup in any direction you’d like. A little heat from added hot peppers or cayenne? A little Moroccan flavor with ginger and maybe some cinnamon? Indian with the addition of cardamom to the cumin the recipe calls for? You can truly make this soup your own. Or make it just as described here.
Red lentils are the quickest-cooking member of the lentil family and are available in bulk at health food stores or at groceries that carry ingredients for Indian cooking.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.
Mediterranean Grill’s Red Lentil Soup
Hands on: 15 minutes
Total time: 45 minutes
Makes: 8 cups
3 tablespoons olive oil
1/4 cup chopped onion (about 1/2 of 1 small onion)
1/4 cup chopped celery (about 1/2 of 1 stalk)
1/4 cup chopped carrot (about 1/2 of 1 small carrot)
6 cups water
1 1/2 cups red lentils, rinsed
Cumin
Salt and pepper
Lemon wedges and chopped parsley for garnish
In a large saucepan, warm olive oil over medium-high heat 1 minute. Add onions, celery and carrots and sauté until soft, about 5 minutes. Add water and bring mixture to a boil. Add lentils, stir and reduce heat to a simmer. Cook 30 minutes or until lentils have completely softened. Using an immersion blender or in the jar of a blender, puree soup until smooth. Season to taste with cumin, salt and pepper. Serve hot, garnished with lemon and parsley and accompanied by pita chips.
Nutritional analysis per serving: 171 calories (percent of calories from fat, 28), 10 grams protein, 22 grams carbohydrates, 4 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 14 milligrams sodium.
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