Ever since my facebook (and real life) friend Maral's status read: "Maral is enjoying some yummy lentil soup" - I was at once jealous and curious. I "facebooked" her and she assured me it was the best lentil soup she'd ever had. For weeks after I'd been tossing and turning in bed, dreaming of the lentil soup that made Esau trade in his birth right.

During our lunch hour, we decided to venture into a make-shift Armenian Quarter, nuzzled near 7th and Hill Street in Downtown. We walked down the quaint looking alley, until we reached the end. Literally a "hole in the wall," 'Gigi's Cafe' looks like an ordinary coffee/newspaper stand. Behind the lady, was a crock pot, and next to her was a giant panini toaster. The menu was lacking in substance: "Coffee/Bagels/Pastries" - so we had to ask: "Do you guys sell lentil soup." She smiled, without saying one word, her portly figure, coffee & tea tinged teeth, and heavy foreign accent assured us that yes, she did sell the lentil soup here, and yes, it was going to be good.

We watched as she ladled a generous serving into our bowls. Her teeth protruding from her warm, homely, and genuine smile. We smiled back. As soon as she set it down in front of us, we devoured it. It was really that good. Really, really good.

I tried looking for the recipe, but these things aren't out there - its probably a family recipe passed down from generations dating all the way back to biblical times. We joked that there was probably lard in it - after one chuckle, it was no longer funny, we started to
wonder. What made it so good? And maybe, just maybe, we didn't want to really know.

Here is the closest I got to finding that recipe, but if you're vegitarian, and in downtown, its the place to be:

Red Lentil Soup found at http://www.recipezaar.com

5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 cloves garlic, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper

Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
Add in lemon juice; stir to combine.
Rewarm soup in soup pot; season if needed with salt/pepper.

Learn more about this author, Karla Lopez.
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