Lentil soup

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A gathering of days in a rather imperfect life

I've been told that people who still use this ...  when they write are old

and I can tell you that it's true...at least in my case.

Sometimes I think I'll stop using it but I like it...and I'm old...I can do what I want.

ellipsis or the plural ellipses...which is rather silly don't you think?

The rain has been falling off and on and the wind is kicking up quite a ruckus along the Atlantic.

The narrow streets of the little seaside village where I call home. 

The boats that are left in the harbour are bobbing up and down and the big boughs of the giant 

pine that is just outside my windows are blowing back and forth like blades of grass.

I had the window in the living room cracked a bit so I could hear it all.

I have been inside warm and cozy with a fire in the wood stove, 

I've been cleaning house and cooking all the day long.

It's my very favourite thing to do.

I've made some roasted root vegetables with a coarse and rustic polenta.

There was a little bag of autumn lentils at the market. They looked so pretty and colourful I couldn't resist.

I've got a lentil soup on the back burner and the remaining legumes in a mason jar on the counter.

There are apples in the larder as well and perhaps there will be a crisp for after dinner.

All in all a perfectly lovely day doing all of my very best things.

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I have been making lentil soup for a very long time so this is quite like asking your grandmother for her recipe.

In a large, heavy bottomed stock pot (I use my mother's cast iron Cuisinart) brown some minced onion, garlic, carrot, and celery in olive oil or butter. Sometimes I add a small, finely diced potato as well.

When all of that is soft but not too brown add stock and lentils. I use veggie stock but you can use chicken or beef. 

While the soup is simmering on the back burner I add herbs. When possible I gather them from my garden but in the winter when the garden herbs have gone by I add dry herbs from the larder. My favourites are Rosemary, Thyme, Savory, Sage, Parsely...you can add whatever you like along with some salt and pepper.

I keep my soup savory rather than spicy since I don't care for peppers but feel free to add spice if you like that. Also, some people put tomatoes in their lentil soup but I like it without them.

Simmer it slowly, stirring occasionally to be sure it doesn't stick to the bottom of the pan. This can take a few hours. You want the lentil to be soft and sort of mushy but. not too mushy if that makes sense. 

It is delicious with cornbread.

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Farmhouse Friday

Busy Monday