Lentil Soup

I know what you're thinking.  Another soup recipe?  Seriously?!   In my defense, I didn't mean to... Honestly.   This bag of lentils was meant for a "higher purpose" other than another batch of soup.  I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils.  It looked so good.  It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper.  You know the kind of photo I'm talking about.  It made lentils look sexy and that my friends is no easy task.

Well, that was my intention.  And then a cold front came through.  Goodbye sexy lentils and hello lentil soup.  So you see, it really isn't my fault at all that I'm posting yet another soup recipe.  Blame Mother Nature, she can take it.

The best part of this endeavor: the soup was so good, it was inhaled before I had a chance to take a decent shot for this post.  Slight oversight, my apologies. 
The actual best part of this is that you probably have a good portion of the ingredients already and thus a trip to the store may not even be necessary (hooray!!!). 
I, on the other hand, am still in pursuit of sexy lentils so off to the store I go.  Call me if you need anything.



Lentil Soup

1 1/2 cups lentils, rinsed (do not soak)
2 stalks celery, small dice
3 medium carrots, peeled and cut in small dice
1 medium-large yellow onion, small dice
2 cloves garlic, minced
3 tbsp canola oil
1 1/2 can diced tomato, with juice
5 oz baby spinach or baby kale
2 quarts vegetable (or chicken) stock
2 bay leaves
1/2 tsp fresh thyme leaves
kosher salt
freshly ground black pepper

In a medium-large stock pot, heat oil until barely shimmering.  Add onion, celery and carrots.  Season with salt and pepper.  Cook over medium heat until starting to soften, 5 - 10 minutes.  Add garlic and cook another 5 minutes, stirring frequently. 

Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils.  Season again with salt and pepper.  Taste and adjust if necessary, adding more salt and/or pepper if needed.   Stir to combine, cover and simmer until lentils are beginning to soften, about 15 minutes.

Add baby spinach (or kale) and stir in to wilt.  Simmer an additional 10 - 15 minutes until vegetables and lentils are soft.

picture does NOT do soup justice...

 

 



Fall Panzanella

I'll be honest with you, I was in the grocery store with a big loaf of crusty bread in my hand thinking "What's the big deal...  I'll just buy it instead of making it", but I JUST. COULDN'T. DO. IT.  
So, I put that gorgeous loaf of bread back amongst it's friends and headed home to start the focaccia. 

I pulled out the stand mixer, made my dough, let it rise...  Placed it ever so lovingly on my sheet pan to puff up again before sliding it in the oven...  And yet, something was amiss.  It just didn't look quite right, but I crossed my fingers and hoped for the best.  Once it was time for the bread to come out of the sauna, I realized I had a bit of a problem.

Not really sure how I screwed it up, but it was more of a focaccia pancake.  It didn't rise properly and looked rather pathetic.  So I salvaged what I could, not wanting to waste everything and started over.  
Truth be told, the Ohio State game was on and I was a tad distracted...  There, I've said it.  I wasn't paying attention to my work,  I was watching football. 
That's what happened.

You know as I was remaking the focaccia, I was thinking "Why didn't I just buy the bread?!"...
In the end, I'm glad I didn't.  Sometimes taking the long road has it troubles but at the end of the day the effort is usually worth it.

So when all is said and done and you are staring at a fridge full of Thanksgiving leftovers, give new life to the roasted veggies hanging around.  It's a great way to use up the ones that always get passed over for everyone's favorite, the mashed potatoes.


Fall Panzanella
1 red onion, diced
1 gala apple, cored and diced
1 granny smith apple, cored and diced
3 cups diced butternut squash, roasted
2 cups red or rainbow swiss chard, finely sliced
5 - 6 cups focaccia or day old crusty bread, cut into 1" cubes
1/2 cup dried cranberries
2 1/2 cups Brussels sprouts, roasted
a few tablespoons olive oil for tossing with veggies/bread

Vinaigrette
2 tbsp apple cider vinegar
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp fresh thyme, leaves only

Preheat oven to 375 degrees.  If using store bought crusty bread, toss in a little olive oil before toasting bread.  Bake until golden brown and crunchy, about 12 - 15 minutes.

Toss apples and onion in a few tbsp oil, season with salt and pepper and roast for approximately 20 minutes until soft and caramelized.

While bread, onions and apples are in the oven, make vinaigrette in a large bowl and set aside. 
When focaccia is toasted, let it cool slightly then toss in vinaigrette.  Add roasted vegetables, cranberries, apples and swiss chard.  Toss to combine and coat in vinaigrette.
Serve immediately.