Simple yet sumptuous
Last night I made lentil soup. In order to include some fat, I sprinkled goat's cheese on it after I took the picture.
I know everyone knows how to make lentil soup. I'm just reminding you that it's so easy and delicious. If you live where I do, the evenings are getting foggy and windy. Perfect soup weather.
Here's my basic recipe.
1 cup lentils, washed and examined for stones
1 medium white or yellow onion, chopped
About a thumb's worth of minced garlic (If your thumb is bigger than mine then clearly you need more garlic.)
A carrot, sliced into rounds
One rib celery (But who has one rib of celery? I usually leave out the celery)
Can of crushed tomatoes, including the tomato water
A few handfuls of chopped kale or mixed braising greens
A bunch of herbs (This soup had dried rosemary, thyme, sage, and tarragon, tied up in a cheesecloth, later to be removed and composted.)
Splash of olive oil
Salt & pepper
5 cups of water
If you eat dairy, garnish with some kind of fabulous cheese--asiago, real parmesan, or chevré.
Take your heavy bottom soup pot and heat your olive oil up a bit over medium-low flame.
Throw in the chopped onion for about five minutes and stir it around occasionally.
Add your minced garlic and your carrot rounds and celery for about five minutes, stirring about sometimes.
Now put in the tomato, your cheesecloth herb ball and some salt. Let it all cook for about ten more minutes.
Toss in your lentils and five cups of water and bring to a gentle boil for a moment, then put the lid on.
Simmer for about forty minutes, or until your lentil are cooked but not falling apart.
Remove from heat, free the herb ball, salt and pepper to your preference and stir in your chopped kale or greens.
Put in a bowl and garnish if you wish.
Store the rest in glass and eat over brown rice in the future.
One pot makes approximately five servings.