This Sunday yet another deluge of rain falls. Sure, on one hand, we can all breathe a sigh of relief as last year's drought-stricken reservoirs are replenished; on the other hand, if that little groundhog even THINKS about seeing his shadow tomorrow....!!! Just now I've had to help Big Jim dry off the dogs, who've returned from their evening paseo absolutely water-logged.
While they were out, I was in the kitchen busy making a pot of lentil soup. As an underpaid recent college grad back in the early 1990s, lentil soup became a required staple, and even now, with a little more money in the pocket, I still crave it almost every dreary winter day.
Here's what you need:
2 Tsp olive oil
1 medium onion, chopped
2 carrots, chopped into little cubes (for some reason I think they taste better that way)
1 potato, chopped into little cubes (same reason as above)
2 celery stalks, chopped
1 cup lentils (pardina, the little brown ones)
3 Tsp, red wine vinegar
6 cups, veggie stock (or chicken, if you prefer)
2 cups, spinach, chopped
Pepper
Heat the oil in a large soup pot or Dutch oven, and when medium hot, add the onion, carrot, potato, and celery, sauteing for about 7 minutes, until tender.
Add the vinegar to the pan, using a wooden scraper to loosen any brown bits from the bottom. Then add the broth and lentils, bringing to a boil. Reduce heat, and simmer for about 40 minutes. Stir in the chopped spinach, and continue simmering until the leaves have wilted. Finally, a few twists of the pepper mill will finish the soup perfectly. We're having ours this evening with corn muffins that Big Jim baked earlier this afternoon (using the Moosewood recipe).
But no matter how good this tastes, remember tomorrow, PHIL: you've been warned.
hasta pronto,
mylifeinspain
4 years ago: 10 more days
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