On days like these, when the weather outside verges on tempestuous and the skies race yet glow with an unexpected luminance, comfort seems a requisite. Thus, a hearty pot of lentils simmers, promising warmth and solace as the evening encroaches.
In such moments, one turns to nurturing yet simple recipes. Here's a soothing preparation for a lentil soup that might just bring a bit of peace to the week ahead:
Inspired Recipe
Ingredients:
- 4 small or 2 large carrots
- A generous handful of celery leaves
- 3 small onions
- 2 cups of French green lentils
- Olive oil
- Sea salt
- Ground red pepper
- A rind from Parmesan or Romano cheese
- Approximately 10 cups of water
Instructions:
- Start by peeling and coarsely chopping the carrots and onions.
- Rinse and coarsely chop the celery leaves.
- In a large stock pot, heat about 5 tablespoons of olive oil. Add the chopped carrots, onions, and celery leaves, and sauté on low heat. Continue until the onions become translucent and the carrots soften.
- Introduce the lentils to the mélange of vegetables, stirring to combine. Cook for about a minute, then lower the heat and pour in 8 cups of water.
- Add the cheese rind for an infused flavor – a handy tip is to always save cheese rinds in the freezer for occasions such as these.
- Sprinkle in 1/2 teaspoon of sea salt, cover the pot, and allow the mixture to simmer on medium heat for about 15 minutes. Keep a vigilant watch.
- If required, adjust the consistency of the soup by adding the remaining water. The amount of additional water will depend on whether you prefer your soup on the thicker or thinner side.
- Continue cooking until the lentils soften to your liking.
- Finally, season with additional sea salt and a pinch of ground red pepper.
This lentil soup serves as a cozy retreat from a windy evening, promising each spoonful warmed by the hearth of home kitchen magic. It's hoped such flavors can foster a gentler, quieter week ahead.