Lovely Lentil Soup

It's been how long?  Well...let's not focus on the past.  It's a new year and I'm excited to be back in the blogosphere.  While I still stick to this not being a blabby life blog, the year has been a big one!  

We moved from Seattle back to the east coast and have been enjoying every second complete with a new home and shiny kitchen to cook and bake my way through the coming year.  Please send me comments or questions or recipe requests! 

While it may be a new year, the basis for my recipes has not changed.  Do it the old fashioned way- no pre-made stuff, no packaged dough (of any kind).  Use fresh herbs and spices and be sure to procure your dairy, meats and veggies from reliable, local, human friendly places.  Not everything needs to be organic, per se, but be an informed consumer. 

What is more important then what we put into our bodies?? 

OK, onto the food...

I'm kicking this year off with a recipe I received from my sweet Aunt Sue, who referred to it as "more of an experiment then a recipe".  In passing the recipe along to me, she recalled writing down the instructions from her mother in law, on the back of an envelope, while riding in a car-maybe 35 or so years ago! 

Now, years and years later, this soup is still being cooked up in her Austin kitchen and has graced many a bowl in all of my Austin, Boston, Seattle, New York and Norwalk kitchens!  Needless to say, it's a keeper.  

I've altered it a bit, but only Aunt Sue would know.  Here's my take on that original recipe.  Let's pay homage to a lovely lentil soup classic on this cold and snowy day. 

This makes for a big pot of soup.

1 bag of dried lentils, thoroughly scanned to assure no little rocks hiding among them.
3-4 celery stalks, diced
2-3 carrots, diced
1/2 yellow onion, diced
2-3 cloves garlic, minced
2 cups tomato purée** (see notes below)
1-2 quarts chicken or vegetable stock

Splash or two of red wine (no cooking wine!)
Salt and crushed red pepper
Parmesan rind or Pecorino slice
Fresh thyme (2-3 sprigs) and chopped sage (4-5 fresh leaves)
1-3 bay leaves, fresh or dried

1. Coat bottom of large heavy bottom pot with olive oil and heat to medium.
2. Add onion and garlic and over low to medium heat, sweat these veggies until soft.  You want to cook them gently as opposed to sautéing or caramelizing them.
3. Once onions are translucent and softened, add carrots and celery.  Cook until softened.
4. Add lentils, chopped sage, thyme, tomato purée, wine, cheese and bay leaves.  Cover with stock or water.  You want to have twice as much liquid as the veggie/lentils mixture.
5. Bring to boil then reduce to simmer for 35-40 minutes or so.  Check the lentils.  If you like softer lentils, cook longer.  Otherwise, shut off heat and let sit, slightly uncovered for an hour or longer. You may need to add more stock or water if the soup gets too thick.  Always have more stock on hand to thin out soup.  You can add water, but it may dilute all that deliciousness you've been working on.
6. Before serving, take out bay leaves and any thyme stems. Drizzle each serving with good olive oil and serve extra grated cheese.  I add a few pinches of crushed red pepper.

NOTES: If you don't have any homemade tomato purée on hand, there are a few good store bought options. Try Pomi brand or any tomato purée in a box or glass jar. Avoid cans whenever possible, especially canned tomatoes. You want BPA free food containers and the sure fire way to do this to step away from the cans!

As with every soup, this will taste better the next day and the day after that. The longer it sits, the more delicious. Leftovers will last in the fridge for a few days. It freezes well, too.  Make some of this crusty bread to go along with it!

Thanks for the inspiration, Aunt Sue!

Happy New Year and keep making it From Scratch! 

MJM