Saturday, January 22, 2011
Happy New Year Lentil, Leek and Spinach Soup
This a a perfect go-to recipe for after the holidays. It helped me clear out the fridge, and it's comfort food and seems like it's good for you, after all the rich holiday food. I particularly like this picture, highlighting my new pottery Sarah made at school, and the Christmas lights dazzling in the window.
See that red pepper? It was from the garden, amazingly, from this summer. I think I harvested it at the end of November. The cheese crusted bread adds a bit of specialness to the dish, making it a nice light dinner.
Great for leftovers too.
45-60 minutes start to finish
Lentil leek and spinach soup
1 pound dry lentils
1 onion, diced
2 leeks sliced and diced thin, the white parts
1 red pepper
2 carrots, diced small cubes
1 quart vegetable broth
2 Tbsp olive oil
2 bunches cleaned spinach
1 baguette sliced thin pieces
2 Tbsp olive oil
1/4 cup shaved Parmesan cheese
Rinse the lentils a few times, then bring the water to boil, about 6 cups of water. Turn it down to simmer for another 20-30 minutes until the beans are just starting to soften, but not all the way cooked. Drain out most of the water, and add the vegetable broth and bring to just boiling and turn it down.
While the lentils are cooking saute the onions, leeks, and carrots in the olive oil. I like to start with the onions, and get them to caramelizing, then the leeks, just until they start to soften, and same with the carrots and peppers.
Add the sauteed veggies and spinach to the lentils with broth. In about 1-2 minutes the spinach will wilt and be perfect.
spread baguette slices on a jelly roll pan
drizzle oil lightly over bread
salt and pepper bread
sprinkle with cheese
Broil for about 5-7 minutes until cheese starts to melt.
Serve with the soup.