What to Serve with Latkes: Beyond the Applesauce Dilemma

Last December, nestled in the food section of The New York Times—or simply “The Times,” as any self-respecting Jersey native like myself would say—an article title sparked a flicker of hope, only to gently extinguish it. The headline hinted at Chanukah recipes venturing beyond the familiar latke. Yet, the recipe, while innovative, presented itself as an alternative fried dish for evenings when latkes weren’t the star. My annual culinary quest, echoing my mother’s, remained unanswered: What Are Latkes Served With?

Now, let’s be clear, latkes are culinary masterpieces in their own right. My affection for them is unwavering. I could easily devour a stack of seven and declare it a satisfying dinner. However, when hosting holiday gatherings, the desire to offer more than just mountains of crispy potato pancakes inevitably arises.

My mother’s go-to suggestion often hovers around, “Roast chicken… I suppose?” For my vegetarian household, this simply won’t suffice. Meat preferences aside, roast chicken, or really anything, seems to lack a certain harmonious pairing with latkes. Pasta or rice dishes result in a meal that feels overwhelmingly starchy. Anything smothered in melted cheese veers into excessive richness. While my mom frequently prepares a frittata or baked egg dish for her vegetarian guests, even these options sometimes fail to provide the desired contrast to the fried potato goodness.

Several years ago, upon moving into my own apartment and reveling in the newfound luxury of freezer space, I diligently froze bag after bag of vegetable trimmings from my fall CSA. Come Chanukah, these frozen treasures were transformed into a homemade vegetable stock, the base for matzah ball soup. The steaming bowls of soup earned enthusiastic praise, a delightful accompaniment to the latkes.

Two winters ago, trading freezer capacity for the more spacious (and budget-friendly) rent of a three-bedroom apartment, a new latke side dish strategy was needed. Ideally, something incorporating vegetables, protein, and a splash of color to break up the monochromatic golden landscape of fried potato pancakes. Recalling the previous year’s soup success, a classic recipe resurfaced in my mind: lentil soup. Mellow yet deeply flavorful, with a hint of garlic (or a generous amount, depending on preference) and fragrant rosemary, and vibrant spinach for freshness, my standard lentil soup recipe was born from a childhood food memory. I drew inspiration from the ingredient list on a can of Progresso lentil soup, amplified the vegetable content, and hoped for a culinary triumph.

Did it succeed as a side dish for latkes? Let’s just say that the following Chanukah party, held during a memorable Sunday night snowstorm, saw record attendance. My guests, braving the winter chill, mingled and savored the celebration, mugs of hearty lentil soup in one hand, crispy latkes in the other, a perfect pairing to warm from the inside out.

And truly, what’s not to love about lentil soup? It’s packed with vegetarian protein, brimming with colorful carrots, and naturally free of dairy, eggs, and wheat, making it a welcoming option for vegan and gluten-free guests alike (always verify your vegetable broth labels to ensure it meets these dietary needs). For those who consider fried potatoes an annual indulgence, lentil soup offers a sense of virtuous balance. And for the host? It’s a make-ahead marvel, allowing you to fully enjoy your own party and bask in the culinary compliments. That’s what I call a joyous Chanukah!

Because the line between cherished tradition and predictable routine is a delicate one, I’m perpetually seeking fresh inspiration. What dishes do you enjoy serving with your latkes?

Vegetarian Lentil Soup Recipe

Consider this recipe a flexible blueprint, ready for your personal touch. Enhance the garlic intensity, introduce a pinch of cayenne pepper or a dash of hot sauce for a spicy kick. Swap spinach for chard or kale, or omit the greens entirely. Skip the rosemary or substitute with about a teaspoon of your preferred dried herb. When enjoying the soup on its own, or even alongside latkes for a richer experience, consider topping it with shredded cheddar or Parmesan cheese, a dollop of sour cream, and/or crunchy croutons.

Ingredients

• 2 tablespoons olive or other vegetable oil (adjust to your preference, or use non-stick cooking spray for a lower-fat option)
• 1 medium onion or 2 shallots, peeled and diced
• 3-4 ribs celery, thoroughly washed and sliced into thin, dime-sized pieces
• 1-10 cloves garlic, smashed, peeled, and chopped (adjust to your garlic love!)
• 4 medium or 3 large carrots, washed, peeled (if not organic or from a farmers market) and diced small (alternatively, 1 bag of baby carrots, cut into thirds or quarters)
• 1 1/4 cups dried brown lentils (typically found in plastic bags near canned beans or in bulk at health food stores)
• 11 cups water and/or vegetable broth (if using water, you’ll want to increase salt seasoning at the end)
• 1 small can tomato paste
• 1 sprig fresh rosemary, leaves torn and finely chopped, or 1 teaspoon dried herb (rosemary, basil, oregano, or your favorite blend)
• 1 10-ounce bag fresh spinach, washed if necessary, and roughly chopped
• Salt and pepper, to taste

Directions

1. Select your largest, heavy-bottomed soup pot. Heat the oil over medium-high heat until it shimmers slightly.
2. Sauté the diced onions and celery until they become translucent and softened, but not browned, approximately 5 minutes.
3. Add the chopped garlic and carrots. Continue to sauté for another 5-10 minutes, until the garlic is fragrant and softened, but avoid browning it excessively.
4. Introduce the dried lentils to the pot and stir to combine with the vegetables for about a minute.
5. Pour in the water or vegetable stock and increase the heat to high. (If using water instead of stock, add 1 teaspoon of salt at this stage.)
6. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer until the lentils are tender to the bite, typically 25-45 minutes. If the pot threatens to boil over, slightly lower the heat. Maintain a gentle, rolling boil.
7. Stir the soup occasionally to prevent sticking. Add more water or stock if the soup becomes too thick or if the lentils absorb too much liquid.
8. Once the lentils are tender, stir in the tomato paste until well combined. Add the chopped rosemary or dried herbs. Then, add the fresh spinach.
9. As the spinach wilts into the hot soup, begin tasting and seasoning. Add salt as needed, along with pepper, hot sauce, or any other seasonings to your preference.
10. Cook until the spinach is just wilted (avoid overcooking). Ensure the soup tastes balanced and flavorful to your liking.
11. Serve hot in mugs alongside latkes or in bowls, garnished with cheese, sour cream, or croutons if desired. For a complete meal, serve with crusty bread and a fresh salad. Alternatively, simply enjoy a comforting bowl on its own as a reward for your culinary efforts.

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