Monday, January 14, 2008
Winter Soup Is Good For The Soul
When the weather gets nasty and wet, as it is likely to do in the Pacific Northwest, it's time for me to get out my biggest pot and make a generous batch of soup. My family's favorite is my Italian lentil soup. I like this dish for a few reasons:
It's healthy and all natural
It's a one dish meal
One pot can last for days, or it can be frozen for another night; whether it's weeks or months later
It is a favorite among vegetarians (my oldest daughter) and omnivores (the rest of the family) alike
It is a meal that satisfies the soul
So, now that I've spoken so highly of this soup, here's recipe. That way, you can make it and see for yourself what I'm talking about.
ROSANNA'S LENTIL SOUP
1 lb. small green lentils
soak in a bowl of water 1 hour
sautee in 1/2 cup extra virgin olive oil
2 organic carrots chopped finely
1 sweet onion chopped finely
5 cloves of garlic chopped finley
3 stalks of celery chopped finely
1. Sautee Vegetables until soft,
2. Add the lentils that have been drained from the water and sautee for 5 minutes.
3. Add 2 large cans of organic chicken broth.
4. Cook on a low heat, simmer with covered lid for about 1 1/2 hours until all lentils are soft.
Serve with crusty bread drizzled with extra virgin olive oil.
This is a wonderful meal for cold winter nights. Serve with a delicious Italian red wine. My favorite from Umbria, Montefalco rosso.