Italian Lentil Soup

You're moving this weekend with your parents here to help, and we're on the move this weekend with family and plans in the mix, so soup seems the right gig for both of us.  Soup.  A pot that blends a little of this and a little of that and a little magic and a very little time and suddenly you have a bowl of goodness that settles nicely in your tummy and mirrors what it's like to feel at home.  At Home.  Home.  That third floor condo has been your home for so long...you brought both kids home there, you figured out how to be a mom there, you turned 40 there, you have moved through really hard things there...it has been your place, your space, your classroom, your landing pad.  You've hoped there, you've worried there, you've loved there, you've dreamed there, you've cried and laughed and ranted and celebrated there.  You've been near the bottom there and incredibly alive there....sometimes all in the same moment.  And now you have a new one, a new home.  And I'm so excited for you.  The yard, the guest room, the light....it all feels so linked to aspects of your life that are opening in different ways.  You and Lucas are deeply good, kind, thoughtful, and textured people.  Being friends with each of you has been one of the greatest joys of my life, a surprise I didn't know I was looking for.  So until I'm actually there (soon!) today I toast your new home from mine.  And I do so with a spoonful of broth and the nutritive health of the lentil.

I love lentils, and I wanted to test drive a new recipe before a group next weekend so I tried it out an hour ago and OMG.  The source is linked below but here's the easy version.  I love this, it'll become a staple in my house.  I think you & L will both like it.  As for our kids?  Well, your kids might need to grow into it.  Mine will take some time for sure....lentils aren't high on the list but I think with this they'll move up in the ranks....especially with enough parmesan cheese sprinkled on top.

Here goes:

• Pour 4 T olive oil in a pot & cook a chopped onion till translucent, maybe beginning to brown.
• Add 2 large carrots & 3 celery sticks chopped, and cook 5 minutes
• Add 3 cloves garlic minced and cook a minute
• Add 1/2 c white wine (water is fine) and bubble for a minute

Add the following:

• 3 red potatoes, diced into small chunks
• 1 c dry lentils (brown or red, rinsed and any stones/debris discarded)
• 1 c crushed tomatoes (canned)
• 2 T roughly chopped fresh parsley
• 1 T dried basil
• 1 t dried dill
• 1 t dried oregano
• 1/2 t black pepper
• 6 c chicken broth
• 1 1/2 c water

Simmer 40 minutes or until the lentils are soft.  When you serve it into bowls, garnish with sautéed mushrooms, parmesan cheese, a light drizzle of extra virgin olive oil for richness, and crunchy croutons.

Done.

Note:  When I make soup involving lentils I usually let everything simmer for a half hour then add Trader Joe's vacuum-packed, pre-cooked lentils.  Today I started with dry so I could follow this recipe to a 'T' and use organic lentils.  They're so easy -- unlike dried beans, there's no soaking required.  It always says to rinse and remove stones, but I've really never found any to remove.  SO:  either is fine.  Use whatever is easiest for you.

If you've never sautéed mushrooms the secret is to not crowd them in your pan.  BUT unless I'm worried about impressing someone with my mushrooms, I tend to crowd them and do it fast -- quarter instead of slice, and put the lid on a med-high pan so they steam more than saute.

If you want to make your own croutons I'll show you how in person.  They'll change your life but describing it online is impossible.  At least for me.  Because I have to taste the smoke as they go.  :)

Source:  http://www.theharvestkitchen.com/italian-lentil-soup/#_a5y_p=6177064