Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was
good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas?
I made my lentil soup today, and it turned out looking like the soup on this page
, just as it always does. Just as pretty much every lentil soup anywhere does.
I used chicken broth, olive oil, onion, bell pepper, carrot, potato, spinach, smoked ham, garlic, a couple of tablespoons of tomato paste, hot paprika, black pepper, and bay leaf, and it's wonderful
, yes indeed.
But I keep keep thinking of that one soup, and wondering, wondering, wondering. Was it... a whole
lot more tomato paste? Different, exotic dark lentils? Soy sauce or similar? A roux? (it didn't seem to have a roux-type consistency, but maaaybe.) Some kind of carmelization of ingredients? Wine? I don't know!
If you are familiar with or make a lentil soup that seems similar to my description, what is in that soup?!