NO TRADING MOOD #LENTIL SOUP

It is said that these healthy legumes (lentils) date back to Bible days where Jacob traded same to Esau for his birthright. For thousands of years, lentils have graced many  Mediterranean, Asian, African and other tables. This was music to my ears.

As I washed my tiny beans I smiled knowing what was in store.  I’ve consumed lentils many times. I like the fact that they are very satisfying and will not spike the glucose level within my body. I used the brown lentils I had on hand.

These super-foods are of a variety of hues such yellow, green, black, orange and brown. Based on research, lentils are some of the healthiest foods around as they are loaded with nutrients such as cholesterol-lowering fibers, protein, vitamins including B12, folate and others.

Lentils cook relatively quick and easy and is able to absorb flavors and seasonings. And, with that on my mind, I sautéed  in a drizzle of olive oil root vegetables like:

  • diced carrots
  • diced celery
  • finely chopped onions
  • garlic
  • bell pepper
    SAUTEED ROOT VEGGIES FOR LENTIL SOUP
    SAUTEED ROOT VEGGIES FOR LENTIL SOUP

    This was seasoned along with salt, black pepper, cumin, bouillon, and fresh thyme. Then, I added rinsed brown lentils and coated them in oil for a few minutes.

    LENTILS AND ROOT VEGGIES BEING SAUTEED
    LENTILS AND ROOT VEGGIES BEING SAUTEED

    Cold water was then added. This simmered on low for approximately 45 to 50 minutes. Additional water was  added as required.

After soup arrived at the preferred consistency, this was cooled  and then pureed. Lentil soup was served with a dollop of sour cream and finely chopped parsley as garnish.

 

FALL IS HERE….OH, I’VE A CRAVING FOR A HEARTY LENTIL SOUP

As I glimpse outside my glass door I realize that there’s a transformation that is gradually in progress. If you’re not cognizant, you might just miss the changing of the guard. Lately, the sun is quite late to rise its head. And, when it does, it shines so brilliantly, but, I’ve also noticed that it’s quick to disappear behind those dark clouds.

Without a doubt, summer is bowing out; and fall is officially here. So funny how my palate knows and start to crave the hearty and comforting foods. Maybe, it’s time I head on down to the farmer’s market and fetch me some ingredients to make me a hearty pot of soup. But darn, there are so many to choose from. I love me a nice bowl of roasted pumpkin soup, or a classic Jamaican chicken noodle soup,and even clam chowder soup with a couple of pieces of crusty grilled artisan bread to complete it.

But alas, at this time, I’m craving none of them. Somehow, my taste buds are leaning towards a hearty bowl of lentil soup. I know what I’ll do, already I’ve a pack of lentil in my pantry. I’ll pay a visit to my neighborhood veggie stand. I’ll fetch me a few firm carrots. Oh, the color is so vibrant. I’ll also get me a bunch of celery, and bell pepper, any hue will do.

I’ll return to my humble kitchen and chop me some onions, the carrots and other root veggies. It’s time to grab my stock pot and heat a little olive oil. But first, I’ve to render me a few strips of bacon. Hmm, I do believe I’ve beef, smoke one at that. I’ll make it crispy and set it aside for a great topping on the finished dish. Then, I’ll drain off the excess oil. All I need is the flavor. With a drizzle of olive oil, I’ll gradually add all my root veggies and season along with cracked black pepper, a pinch of salt and a dash of cumin. Then, I’ll add my rinsed lentil to the pot.

As I stir and remove all the bacon bits, I’ll do a quick pot roast of all the ingredients. After all, they need to get acquainted.I’ll add a couple of cloves of garlic and a nice sprig of thyme. Then, I pour me some tap water to cover all the ingredients. I’ll lower the heat to a low to medium. I’ll allow my hearty lentil soup to cook until all the ingredients are fork tender. In between the cooking time, I’ll do a test taste of the concoction. Maybe a pinch of salt or a dash of something.

Finally, I’ll cool my soup and ladle it in my standing blender. Before that though, I’ll make sure to fish out the woodsy part of the thyme. I’ll puree my lentil soup to and set it in a white bowl so as to set it apart and make it pop. My soup will not be complete without a dollop of sour cream. This would be the perfect time to drop my crispy pieces of bacon and garnish it with parsley I have on hand.

I know my hearty lentil soup will be mouthwatering as I envision the changing of the leaves to varied hues. Maybe, you never know, if I’m lucky, there will be a harvest moon.