There’s a chill in the air that won’t be gone for awhile now. The leaves have left the trees behind and are stuffed in bags, leaned against the garage and waiting to be whisked away.
Winter might not be my favorite season, or yours, but there is so much to be gained from it. Stunning pictures of snow-laden branches, cozy nights inside with the ones you love, time to finally read that book you started in June…and soup.
What better way to eat vegetarian tonight than a bowl of soul-warming soup, with a piece of buttered bread. Have two bowls, if you must. You’re eating so healthy it’s ridiculous.
When fall fades and winter is here in full force, you’ll be ready. Get yourself a new down comforter, a few new pairs of socks, and make a big pot of soup. You’ll be just fine.
I got the idea for this soup after picking up a huge batch of root vegetables from the Kingfield Farmer’s Market. I was trying to figure out what to do with them, and thought they’d go well with lentils. Thanks to some ideas from the Minnesota Food Bloggers, I decided to add kale along with the oh-so-savory spices of sage and fennel. Someone had mentioned adding sausage, which wasn’t an option for me so I just used the spices found in sausage instead. I think it turned out really well. My husband rushed up to get a second bowl, after saying he wasn’t hungry.
The recipe below makes a whole heckuva lot, about 8 servings. Freeze some for a busy night and give some to your friends or neighbors. Or, it could easily be cut in half.
Music pairing: Alison Krauss is my new obsession, and I’m someone who’s never, ever liked country. Check out her song Simple Love on iTunes, and swoon.
Lentil Soup with Root Vegetables & Kale
Serves 8
2 carrots
2 parsnips
1 bunch of kale
10 cups vegetable broth
1 white onion
6-8 cloves of garlic
2T fennel seeds
2-4T fresh sage
2 cups French lentils
Olive oil
Salt & pepper to taste
(Optional: Parmesan cheese)
1. Slice the carrots & parsnips, cutting the larger slices in half.
2. Chop onion, dice garlic, finely chop sage.
3. Rinse the lentils.
4. Saute the onion and garlic in olive oil over medium heat for five minutes or so. Add the carrots & parsnips and cook for about 10 minutes.
5. Add vegetable broth, lentils, sage, fennel, salt, and pepper. Bring to a boil. Reduce heat, and simmer for about 30 minutes.
6. Remove kale stems from leaves, and chop them into whatever size pieces you are happy with. My husband liked bigger pieces of kale & said they made the soup interesting.
7. Add kale to the soup, and cook for another 10-15 minutes, until kale and lentils are cooked.
8. If you’d like, top with Parmesan cheese.
Wine pairing: Try this with a zippy Gewurztraminer or a silky Malbec.
What’s your favorite dish with lentils? Share it in the comments below, or on Facebook or Twitter.
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2 Comments
this sounds so comforting and awesome….please serve me up a bowl!
Thanks for stopping by, Lynn!