well, oops! i just realized i never hit Publish on this Sunday night! no wonder y’all haven’t been loving on it. lol. belated deliciousness ahead . . .
i’m so incredibly into soups right now. it’s winter. they’re easy. and i can bring the leftovers for lunch until pretty much forever. strolling the pasta/beans/rice aisle at the Publix at some point in the past couple weeks, i decided lentil soup would be really yummy. i haven’t made it in like 100 years, but always used to use the recipe from the famous Moosewood vegetarian restaurant’s (i think original) cookbook. so i figured it would be a good project for this evening. of course i didn’t follow it exactly. and um, yeah, i totally added bacon. i would be the world’s worst vegetarian, y’all.
anyway, this soup is so warm and yummy, yet light, which is exactly what we needed tonight. perfect with the sourdough garlic croutons i also whipped up. try it out and enjoy!
Moosewood lentil soup
3 cups dry lentils 7 cups water 2 teaspoons salt (of course i don’t measure, but this is probably a good starting point) 6 to 8 medium cloves garlic, crushed 2 cups chopped onion (i only use about 1 cup) 2 stalks celery, chopped (i didn’t have celery, so used about 2 tsp of celery seed) 2 medium carrots, sliced or diced 2 cups shredded kale (i added this just because i had it and am addicted. ran it through the food processor for a finer chop.)
(i use all the spices in maximum measurements) ½ to 1 teaspoon basil (optional) ½ teaspoon thyme (optional) ½ teaspoon oregano (optional) 5 strips of bacon browned and chopped into small pieces (obvs. optional, but delicious) Lots of freshly ground black pepper 2 to 3 medium-sized ripe tomatoes (i used 1 can of diced tomatoes) Red wine vinegar, to drizzle on top
Place lentils, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.
Add vegetables (except tomatoes), herbs (if using) and black pepper. And bacon. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.
Heat a medium saucepan of water to boiling, Drop in the tomatoes for 10 seconds, then take them out, peel off the skins and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.
Serve hot, with a drizzle of vinegar on top of each steaming bowlful.
Yield: 6 to 8 servings (if you’re a giant. this makes a huge pot of soup, y’all. i will freeze easily half of it and still have plenty for a few lunches this week.)
sourdough garlic croutons
2 thick slices sourdough bread 1 tablespoon olive oil 1-2 teaspoons garlic salt
Cut bread into cubes. Put in ziptop bag with oil and garlic salt. Shake until coated. Spread on cookie sheet. Bake at 400° for about 15 minutes until browned. These measurements make enough for 2-4 bowls, depending on how crouton-y you like your soup.