Lentil soup

So what exactly is a heart healthy soup recipe? First, you should know that foods low in saturated fats, cholesterol, and high on fiber are good for your heart's health and ya know we all need healthy hearts. When you're searching for heart healthy recipes, look for recipes that contain low saturated fat, and low cholesterol.
.
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

Makes about 2 quarts, serving 4 to 6

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	bay leaf
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

Almost a Tuscan Sunday

Ilva at Lucllian delights made a Tuscan Kale Fritatta last week and that must of been on my mind Sunday morning. I was cooking up some chicken breakfast sausages when I remembered I had some kale in the fridge. I'd made a quick soup and kale can make a simple soup ever so hardy. I like the flavor more than spinach. My kale wasn't from Tuscany but it was tasty none the less.

I chopped the kale and sauteed it in the pan I'd cooked the sausages, then add a bit of water and turned up the fire. When the liquid had evaporated I added back the chopped sausage, small cubes of cheese, some fresh thyme, and beaten eggs. I like the cubed cheese because it leaves oozy little pockets of melted cheese in the frittata.

A little salt and pepper and a quick set of the eggs then under the broiler to brown the top and onto a warm plate. This was much better than the scrambled eggs I'd promised my beloved. He liked it better, too.