Lentil soup!

Sunday, 10 January 2016


Welcome to the second pulse inspired blog post this weekend!

Cuz we are adults and we eat lentils! Darnit!

Cheese and lentils. Nom.

There are a lot of lentil soups out there.  I have made several; eaten a bunch. Read: I REALLY like lentil soups.

This is actually the first time I have made this recipe.

But I had faith.

This recipe was posted by Deb Perelman on her instagram account the other day. It was actually in tribute to it's writer, Chef Gina DePalma...who I am not that familiar with..but she was a close collaborator with famed "orange crocs", Chef Mario Batali (who frequented Iron Chef for a bit.when I would binge watch it from PVR).

She recently passed away of ovarian cancer.

Her last tweet from her twitter account was EPIC:

I am looped on painkillers still, but have chosen today to re-appear with this statement: Macaroni and cheese does not need pumpkin. TY

With a last social media sentiment like that...I had to make this soup.

Let me preface this recipe by saying...it's not vegetarian. Sorry!! I went completely veggie (vegan, if you ignore the piles of sour cream) yesterday. It's about balance right?

Gina DePalma's Lentil Soup (adapted)
- 2 Italian Sausage Links, casings removed (I got ours from Emin's Meat Market...super yum)
- 1 large onion
- 1 cup of diced carrots
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes, undrained
- 2 bay leaves
- pinch of red pepper flakes (optional)
- 1 cup of rinsed green lentils
- 6 cups of veggie/chicken or beef stock
-salt and pepper
- 4 cups of chopped swiss chard or kale
- grated parmesan cheese
In a heavy bottomed pot, cook sausage on medium, until browned (you could add 1/4cup olive oil, as per the recipe, but since sausage has so much fat already in it..it cooked just fine without it). Then add onions, celery, garlic and carrots. Sautee until veggies are softened.
Add the can of diced tomatoes, stock, bay leaves, red pepper flakes (if desired) and the lentils to the pot. Simmer on low until lentils and veggies are cooked. Add the chopped greens at the last minute. Serve with grated parmesan cheese. Deb suggests topping with garlic infused olive oil (1/4 cup of olive oil that has cooked 2 cloves of whole garlic until sizzling).

It's a super classic and simple. All the flavours were complimentary....basically it's like an Italian grandmother's, nurturing soup (I don't have one so I am kinda making that up...but you get the idea). Perfect cold weather, comfort food!
Ugh....wish I had crusty bread in the house.
I hope you guys have enjoyed all this pulse talk this weekend...in fact...it has inspired me...to find more pulse recipes I enjoy....although I shut the front door at lentil brownies.
Enjoy the rest of your weekend.

K.







No comments :

Post a Comment