So, I started a blog. I’m actually not quite sure what I’m doing. I know that I play around in the kitchen a lot, and I got a bunch of new toys as wedding presents, so I figured this would be a good spot for me to keep track of the things I like to cook. I guess it’s a selfish thing, but if someone else ends up trying it out in their own kitchen and likes it, then that’s awesome. I guess this blog is self-serving, and it’s a self-esteem booster. Go me.
Today, in Cincinnati, it is raining. Thank you, Captain Obvious. Well, I am starving, and I didn’t feel like eating leftover pizza, so I pulled out my trusty lentil soup recipe that I concocted a couple years ago when my friend had surgery and I made soup for her. I also used my new favorite kitchen accessory — a 5-1/2 Qt. Le Creuset Enameled Cast Iron Round French Oven (thank you, Mikey B.). Dudes, if you do not have one of these and you love cooking, save up your allowance and buy one. It’s amazing, especially when you let things simmer in it for a couple hours.
Alright, so ladies and gentlemen, without further ado, I bring you my debut blog post and made-up recipe that is pretty freakin’ delicious….
Daniele’s Lentil Soup
Olive oil (Not sure I can put a measurement on this because it’s embarrassing how much I use, but I’ll just say around a third of a cup.)
1/4 small onion, processed finely in food processor
1/2 teaspoon of minced garlic
2 14-ounce cans of chicken OR vegetable broth
1/2 teaspoon of thyme
1 cup rinsed dried lentils
1 14-ounce can of tomato puree
1 tablespoon Herbs de Provence
Salt, to taste
Pepper, to taste
1 carrot, sliced or diced
Splash of red wine, if you have some
I feel that I already need to make an interruption. When I cook, I literally throw stuff into a pot, so I am kind of making up these measurements after the fact. Please make a mental note that I LOVE (like, LOVE, LOVE, LOVE) salt and olive oil. The day my kitchen runs out of those two things is the day I quit life. Okay, back to the recipe…
1. Pour the gallon (kidding!) of olive oil in the bottom of the Dutch oven and let it get warm. I rarely turn my stove heat above 6 when I am using my Le Creuset. It retains heat like a charm. If you’re using a regular soup pot, crank her up.
2. Cook the onions and garlic until tender and the onions are almost translucent.
3. Add the carrots and stir to soften them up a little, about 1-2 minutes.
4. Add broth, tomato puree, lentils, herbs, salt, pepper, more olive oil (see?), more salt (yes!) and splash of red wine.
5. Bring to a boil, then reduce the heat.
6. Cover and simmer for about 45 minutes to an hour, or until the lentils are tender.
7. Sprinkle some grated cheese on top.
- I was out of tomato puree, so I used a can of regular tomato sauce.
- The red wine isn’t necessary.
- Make sure there are no rocks in your lentils while you’re rinsing them in the sink. They really can have rocks in with them! I don’t make this stuff up!
- If you don’t have Herbs de Provence, go to the store right this instant. Just kidding. Kind of. You can try Italian herbs instead.
- You could add chopped celery to this, too. It would come into play in step three – I just didn’t have any in the refrigerator.