Lucullian Delights has paired up with another wonderful blogger, Joanna's Food,to create Heart of the Matter The deadline for submitting is January 24th I do believe. Even if you don't enter, we all know we should be eating healthier so go take a look and see what you might enjoy preparing for your family or even just yourself.
While visiting sister Moon last month I went with her while she did her docent duties at the Getty Center. The restaurant there is quite good. I had the lentil soup and to tell you it was divine is an under statement, just the right spices and consistency.
This is my adapted version from Cooks Illustrated
|3||slices bacon (about 3 ounces), cut into 1/4-inch pieces|
|1||large onion , chopped fine (about 1 1/2 cups)|
|2||medium carrots , peeled and chopped medium (about 1 cup)|
|3||medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)|
|1 can (14 1/2 ounces) diced tomatoes , drained I used fire roasted|
|1||teaspoon minced fresh thyme leaves|
|1||cup lentils (7 ounces), rinsed and picked over|
|1||teaspoon table salt|
|ground black pepper|
|1/2||cup dry white wine|
|4 1/2||cups low-sodium chicken broth I also added 1/2 cup beef broth and cut the chiken broth to 4 cups|
|1 1/2||cups water|
|1 1/2||teaspoons balsamic vinegar Didn't have so I used sherry|
|5||ounces baby spinach I used kale because I just like the flavor more than spinach|
1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar or sherry and heat soup over medium-low until hot, about 5 minutes. Stir in spinach or kale and continue to heat soup, stirring frequently, until spinach or kale is wilted, about 3 minutes; serve.
Enjoy cause your heart will thank you