Yeah, this is a food blog, I know, but you’ll just have to bear with me when I feel the need to put up with a picture of my little Madeleine now and then. Though we’re back in LA and I’m back at work, life in our family still revolves around our little cupcake, shown here lounging, a la Hugh Hefner, in her bathrobe. I’m happy to report that having had about 2 1/2 months now to get used to this whole parenting thing, we’ve managed to get a routine down whereby we no longer have to rely entirely on frozen foods or the kindness of friends who like to cook.
Which is not to say that there’s lots of extra time to whip up haute cuisine. No, at this point we’re all about easy recipes and making things in giant batches to freeze or eat over the course of a week. Take, for instance, this recipe for hearty lentil soup from our beloved The New Best Recipe: All-New Edition with 1,000 Recipes (from America’s Test Kitchen). We’ve made it a number of times and it’s a favorite in our household. It makes 4-6 servings as presented in the book and as we made up our grocery list this time, Dylan turned to me and said, “What do you think about multiplying it by six?”
Six?! That’s 12 quarts of lentil soup! While I’m all for saving time and effort by doubling recipes, that’s a lot of lentil soup for two people to eat. In the end we doubled it, ate half while enjoying our favorite cheap Trader Joe’s wine, and stashed half away in the freezer to come in handy for those moments when there’s just not enough time in the day to put something fresh together.
And as the weather grows cooler (well, it’s all relative in Southern California), I’m happy knowing that we have a big stash of this fall favorite. Often I find lentil soups to be bland and mushy, but this one is downright flavorful, a perfect blend of spices. Lentils de puy (or french green lentils) are preferred, but it can be made with green, black, or brown lentils. Served atop a bed of rice, it’s a terrifically filling meal for those moments when you want something that will really stick to your ribs but is also healthy.
Hearty lentil soup (make 2 quarts, about 4-6 servings)
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
1 tbsp oil
3 medium garlic cloves, minced or pressed
1 14.5 oz can of diced tomatoes, drained
1 bay leaf
1 tsp minced fresh thyme
1 cup lentils, rinsed and picked over
1 tsp salt
ground black pepper
1/2 cup dry white wine (we subbed red)
4 1/2 cups chicken broth
1 1/2 cups water
1 1/2 tsp balsamic vinegar
3 tbsp minced parsley leaves (for garnish)
1. Saute the onions and carrots in the oil, stirring occasionally until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf, and thyme and cook until fragrant, about 30 seconds. Stir in the lentils, salt, and pepper, then cover and reduce heat to medium-low and cook until vegetables have softened and lentils have darkened, about 8-10 minutes.
2. Uncover and turn heat to high. Add wine and bring to a simmmer. Add the broth and water, then bring to a boil. Cover partially and turn the heat to low. Simmer until the lentils are tender but still hold their shape, about 30-35 minutes. Discard the bay leaf.
3. Puree 3 cups of the soup in a blender then return to the pot (or use a hand blender to partly puree the soup for about 10-15 seconds). Stir in the vinegar and heat the soup over medium-low until hot, about 5 minutes. Stir in 2 tbsp parsley and serve, garnishing each bowl with remaining parsley, if desired.