Meal Two with the Base Chop: Lentil Soup

Okay, I admit it. I’m a lentil snob. I favor the French du puy lentils over the more traditional brown lentils. Yes, they cost a little bit more, but they have the most delicious flavor. You can buy them in bulk for $3.19 a pound at Nourish Market on Wealthy. They are also sold in bulk at Harvest Health.

So, began by putting 1 and 1/2 cups of rinsed lentils into about six cups of water and heating it to a boil. Then, in a non-stick stir fry pan, I threw in about two cups of veggies from the base chop and I was amazed at how many were left! I think I have two more days of meals here. We will see.

I steam-sauteed these veggies with red wine to give them more body. I also added a vegetable stock base to the lentils. ‘Better than bouillon’ is my favorite.

For the lentil soup, I used the vegetable base. Once the veggies had softened, I added about four cloves of chopped garlic and 1/2 teaspoon of red pepper flakes. I sauteed that for two minutes more before adding the vegetables to the soup. After fifteen minutes of a low boil, I had a luscious soup (note fresh celery leaves on top).

My husband, Roger, likes a brothy soup, so that’s what we’ve got here. To us, the perfect accompaniment (though not exactly health food) is Jim Lahey’s overnight bread made with King Arthur’s white whole wheat flour.



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