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Archive for July, 2011

In the middle of July, usually the last thing I’d make is a thick lentil soup. However, since the summer has been cold and rainy, the food has been warm and hearty.

So, instead of a sliced heirloom tomato salad, we’re still picking scapes and spinach from the garden.

 

Spinach Lentil Soup

serves 5 as a meal. I made a half-recipe, and it served two of us as a meal, with enough leftover for one  lunch the next day.

1 T. olive oil

1 medium carrot

1 small onion

2 stalks celery

8 garlic scapes (or four cloves garlic)

2 bay leaves

pinch anise seeds

fresh sage, oregano, thyme

10 c. water

2 potatoes

2 c. puy lentils

4 c. diced (fresh) spinach

4 more garlic cloves

fat-free yogurt, julienned basil and olive oil for garnish

Soup base: Dice onion, carrot, celery  and scapes (or garlic) and sautee with the bay leaves, anise seeds and some fresh-ground pepper in olive oil in a large, heavy-bottomed pot until the onions are translucent and celery is getting soft.  Dice the sage, oregano and thyme and add. Sautee a little more.

Add the water, lentils, and diced potatoes.

Cover, bring to a boil and simmer until the lentils are soft (~30 minutes).Use an immersion blender to blend everything together to a coarse blend.Add the diced spinach and the second 4 cloves of garlic (crushed fine). Mix the spinach in, and keep warm on low heat until the spinach is soft (depends on how large the leaves are). Salt to taste.

Garnish with a dollop of yogurt, a drizzle of olive oil and a sprinkle of basil.

I served this with a caramelized onion and garlic focaccia made from leftover pizza dough and a glass of red wine. Enjoy!

For dessert:

Wildberry mint sauce: before dinner, mash 2 cups very ripe wildberries  with a fork and add a couple of diced mint leaves. Cover and let stew until dessert. Alternatively, add a tablespoon of frangelico (or other similar liqueur) instead of the mint leaves. Delicious either way!



Serve on top of angel food cake, vanilla ice cream or yogurt… garnish with a sprig of mint 🙂

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