Getting to feel like Fall and I had a craving for some lentil soup. I make a mean lentil soup but as is my way, it is never the same way twice. I like using soups to help clean out some of those veggies in the fridge that are starting to get a bit tired. So for this project…
Started in my fav Le Creuset French Oven (pot):
- Heated some olive oil and tossed in some whole cumin seed. Let them sizzle a bit.
- Sautéed 2 onions
- Added a handful of chopped baby carrots from last week’s farmers market
- Chopped a few of Julie Winslow’s shiitake mushrooms
- Added some cooked collard greens my sister-in-law gave me (she gets veggies from a CSA in Boston and sends me overages)
- Rinsed and added a cup or two (I don’t measure, I wing it!) of green lentils
- Had half a can of organic coconut milk left over from a recipe the night before
- Added some water to cover and then some
- Simmered for a couple of hours
- At the end added about a teaspoon of sea salt and some picked (but not chopped) flat leaf parsley
- Impatiently waited for it to stand for a half hour or so and then had a bowl. Yum. And other bowl…
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