28 November 2013

The Beehive’s Clumsy Cook makes soup

lentilsoup

Winter is officially here.  Temperatures in Rome are now in the single digits in Celsius – that’s in the 40′s for those of you in Farenheit land.  I’m sure I’m not alone in craving warm comforting food when the temperatures drop – much to the chagrin of my waistline.

Even the Clumsy Cook has a simple solution for dinner on these cold winter nights.  This lentil soup is easy and requires no slaving over the stove.

Ingredients:

1 to 1 1/2 cups of small brown lentils

1 onion

1 celery stalk

1 carrot

1 clove of garlic

1 long sprig of rosemary

1/4 cup of olive oil

1-2 teaspoons of vegetable broth

sea salt to taste

thyme to taste

tomato sauce to taste

Chop up onion, carrot, celery and garlic into small pieces and sauté in a few tablespoons of olive oil in a large soup pot.

After veggies are soft, add 1 to 1 1/2 cups lentils and sauté together for a few seconds.

Add about 2-3 liters of water depending on how many lentils you used.

Add some pinches of sea salt, a pinch of dried thyme, the long sprig of rosemary, a couple of splashes of tomato sauce and about a tablespoon of vegetable broth.

Mix and leave at high heat for a little while until boiling and then lower to medium heat.

In total – you want to leave the soup simmering on the stove for about 1-2 hours.  Keep checking from time to time to make sure all the water hasn’t evaporated.

When you see that the soup is thickening – take an immersion blender and blend the lentils until you have a creamy, but chunky texture.

Turn off heat and allow to come down a bit in temperature – warm, but not scalding.

Dish out into bowls, add a drizzle of olive oil and if you are partial to cheese, you can add some grated parmigiano on top.

Serve up with some crusty bread – a simple bruschetta with garlic and olive oil is a good match.

Pour yourself a glass of nice red wine to go with it and enjoy!

 

 

 

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