Tag Archives: soup

Bean, beans, good for the heart…

I have a funny memory of my Italian grandparents getting into an epic fight about burnt lentils. They were both great cooks so kitchen disasters were not common, maybe that’s why I have never cooked lentils before. It’s a cold miserable day here today, so I experimented with lentils, making a super flavorful, hearty soup. Here’s what I used:

Ingredients:

Trilogy (all diced: 1 onion, 2 stalks celery and 2 carrots)
1 clove of garlic diced
2 cups red lentils
8 cups of vegetable broth
4 cups of roughly chopped baby spinach
1 cup of coconut milk

Here’s how to make the magic happen.

In a large pot, saute the trilogy in a little EVOO. Season with salt & pepper. When barely soft (about 7 minutes) toss in rinsed lentils (just put them in a strainer and rinse under cold water). Add the vegetable broth and stir to incorporate. Under fairly high heat bring soup to a boil. Stir together and cover pot and reduce heat to low. Let this cook for 30 minutes, stirring occasionally. After 30 minutes the lentils will be tender and the consistency will be on the thicker side. Remove from heat and add the spinach, stirring into the soup and cover for 5 minutes. Stir again to blend the now wilted spinach and add coconut milk. Warm up on low flame for another five minutes and voila!

I really liked this dish. It was a hearty lunch and something I’ve never made before. I think my grandparents would be proud LOL.


Snowstorm soup…

Sometimes a pot of soup cures you. It makes the house warm, smells great and soothes weary bones. Being 2020, we were expecting a major storm yesterday. Only six inches and 3 loaves of bread later, all we have is this great soup. My basic chicken soup starts with the trilogy (diced carrots, celery, onion) sauteed in EVOO and seasoned with a ton of fresh dill, thyme, salt and pepper. After trilogy is sweated (about 5 minutes) toss in the whole chicken, fill pot with water and cook for about 90 minutes. Turn flame off, let cool enough to handle and then carefully remove the chicken from pot (some folks like to wrap the chicken in cheese cloth to easily remove without the chicken falling apart). I use a large spider strainer and just scoop that birdie up (see pic below of this strainer). Let chicken cool then remove bones & skin from meat and toss bones & skin. Put meat back in pot and return to heat. I add more seasoning (dill, salt, pepper, thyme) and let it cook for about another 20 minutes. Serve with crusty buttered bread.

For this dinner we had some leftover appetizers from a dinner a few days ago. Some prosciutto, mortadella, fresh mozzarella, roasted peppers and kalamata olives made for a perfect starter.

Spider Strainers: