Lentils, one of the oldest cultivated crops and a staple of the earliest civilizations, are believed to have emerged somewhere in southwest Asia, although the oldest lentils (more than 10,000 years old) were found in Greece. Lentils spread to the Mediterranean, Europe, North Africa and other parts of West Asia. Seeds have been found in ancient Egyptian tombs.

Lentils in Rome and Greece were viewed by the upper classes as suitable only for the poor until Hippocrates began prescribing them for liver ailments. In Europe during the middle ages, lentils were eaten as meat substitutes on Lent Fridays despite doctors’ warnings that they were difficult to digest and could cause epilepsy. Following the Black Plague, this inexpensive protein source was essential to restoring the health of a population with a generally nutrient-poor diet.

Lentils continued to be seen as a peasant’s food until sixteenth century French royals made them popular with the wealthy. In the United States, lentils were unpopular until World War II, when the government encouraged citizens to eat beans and potatoes to save meat and wheat for the Army.

Today, lentils can be found in soups all around the world. Though the base ingredients are the same, each of these regional soups has its own differences.

The Roman soup used hard brown lentils. Coriander, lemon, salt and olive oil are the only other ingredients, making a simple yet tasty dish.

The Medieval European soup adds the other staple of the time: barley. Vegetables add texture and the rosemary adds flavor.

The French soup was similar to the medieval soup. The main differences were the lentils. Uncooked French lentils are speckled blue and green and are rel

atively firm when cooked. The spices were also slightly different with the former tasting strongly rosemary and the latter more of thyme.

The North African soup can be made using only green lentils, water and a traditional Moroccan spice mix. Called ras el hanout, simpler versions of this blend incorporate fifteen spices. More complex variations include upwards of fifty spices. Ras el hanout is used in all sorts of food, from meat to rice, and brings vibrant flavor to a common base.

Perhaps the most widely known variations in America are the Middle Eastern soups. Creamier than the European versions, I cooked these yellow lentils in vegetable broth and used lemon juice and cumin for flavor.

Though there are many variations of Indian lentil soup, I chose a thicker version common to northern India. I used a mixture of masoor and toor dal (orange and yellow lentils) and added spices including cardamom, turmeric, bay leaves, cayenne powder, and cumin.

Here is a recipe based off several French recipes:

Ingredients:
2 cups rinsed and drained French Lentils (blue and green speckled)
2 large carrots
1/2 onion
2 cloves garlic
3 cups water
3 cups vegetable broth
2 Tablespoons olive oil
splash of vinegar
tarragon, thyme, oregano, bay leaves, salt, cumin, salt and pepper to taste

Directions:
Peel and cut carrots on a diagonal. Peel and mince garlic. Peel and chop onion. Add oil to a large pot and sauté onions and carrots over medium heat until brown. Add herbs. Cover and cook for a few minutes before adding water and vegetable broth. Cook for an additional minute. Add salt, pepper, and lentils. Cover and bring to a boil. Uncover and reduce to simmer. Cook until lentils are tender which should take between 45 minutes to an hour.

I referenced many recipes, including the following:
http://www.food.com/recipe/indian-lentil-soup-dal-shorva-132397
http://arabic-food.blogspot.com/2009/12/lebanese-lentil-soup-recipe-recipe-for.html
http://www.mediterraneansnackfoods.com/recipes-and-tips/roman-lentil-puls/
http://www.mediterraneansnackfoods.com/uncategorized/medieval-lentil-barley-pottage/
http://honestfare.com/french-lentil-soup/
http://nourishingresults.com/2012/01/30/french-lentil-soup-slow-cooker/
http://avocadobravado.net/2011/03/20/lentil-soup-with-ras-el-hanout/
http://feralkitchen.com/2011/11/27/ras-el-hanout-lentil-soup/
http://www.cookstr.com/recipes/north-african-red-lentil-soup