It's been a good run into October without a killing frost but produce is getting scarcer at the farmers' markets. It's root time and squash time for sure but there's still plenty of time to enjoy those vegetables: a whole winter. If you want to enjoy the last gasp of other vegetables when winter comes, this is the moment to marry them to lentils in a tasty, nourishing and very healthy soup.
I do mean lentils, the tiny, thin dhal in French green, brown or black beluga, because these cook very quickly without tending. You can have soup in under 45 minutes if you insist. All you need besides a cup of lentils are two carrots, two stalks of celery, a small onion, 2 garlic cloves, any leftover green or red pepper you may have--no problem if you don't, and flat leaf parsley. If you chop and saute all of them in olive oil until they're soft, all you have to do is add lentils and broth or water. If you want to go one step further, in the final minutes you can throw in shredded spinach, arugula, even broccoli rabe. You can even toss in small pieces of diced potato.
Of course you're going to need spices, salt and pepper, so spice away to your taste. Mine includes clove, cinnamon, cumin, coriander, chili powder, ginger, oregano and turmeric. (Indians and Nepalis always put a pinch of turmeric in with their lentils and beans because it destroys the gas they can release.) Your could be thyme, lots of sage, oregano, and a pinch of smoked paprika. Or just cloves, black pepper and orange zest. Once the lentils are soft, you have two choices: ladle yourself a big bowl or let the soup cool and freeze it in plastic containers for the future. It's going to be comfort food in February.
This is the best way to eat protein rich, wall flower ugly lentils.
No comments:
Post a Comment