The rain is drizzling down in Paris today. Many tourists are likely to be scattering to and fro, from museums to shops to hide from the wet. Others, like Gill from Woody Allen’s film, Midnight in Paris, may be found walking back to his hotel rather than taking a taxi since he truly believes that Paris is really more beautiful in the rain. I, on the other hand, felt the chill in the air this morning and decided it would be a perfect day to spend in the kitchen. So I peaked in the pantry to see what I had to work with. Lentils. Nothing says rainy, damp autumn day better than a pot of lentil soup. I bundled up to run down to the shop to get the rest of the necessities to get my kitchen glowing and smelling just as good as the little cafes that line the Parisian streets!
Down at the shop, the staff were just stocking the shelves with the fresh produce that had arrived this morning. I stocked my basket with onions, tomatoes, celery, carrots, bay leaf and, of course, white wine. What kind of meal is complete without wine, after all?! A few other bits and bobs for the flat and in no time pots and pans were flying out of the cupboards, whipping up a stock, rinsing off the lentils and chopping away on the cutting board.
The soup is on and aromas of the soup are drifting through the apartment. Just the scent alone can rid of that chill through the air, knowing that in an hour’s time, the soup will be ready and warming you down to your toes!
Lentil Soup:
-makes 8 servings, vegetarian friendly
Ingredients:
2 tbsp olive oil
2 large onions, cubed
1 tsp minced garlic
3 carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils, soaked, rinsed and drained
½ tsp salt
½ tsp ground black pepper
¾ cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ tsp paprika
½ cup grated Parmesan cheese
Directions:
In a large pot, sauté the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots and sauté for 10 minutes.
Once the vegetables are soft, stir in tomatoes, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring to a boil. Reduce the heat and cook for one hour on low to medium heat or until lentils are tender.
Sprinkle the soup with fresh parsley and Parmesan before serving.
Et voilà! Bon appétit! Oh, and of course, being in France, a side of fresh, warm baguette is mandatory too!
Down at the shop, the staff were just stocking the shelves with the fresh produce that had arrived this morning. I stocked my basket with onions, tomatoes, celery, carrots, bay leaf and, of course, white wine. What kind of meal is complete without wine, after all?! A few other bits and bobs for the flat and in no time pots and pans were flying out of the cupboards, whipping up a stock, rinsing off the lentils and chopping away on the cutting board.
The soup is on and aromas of the soup are drifting through the apartment. Just the scent alone can rid of that chill through the air, knowing that in an hour’s time, the soup will be ready and warming you down to your toes!
Lentil Soup:
-makes 8 servings, vegetarian friendly
Ingredients:
2 tbsp olive oil
2 large onions, cubed
1 tsp minced garlic
3 carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils, soaked, rinsed and drained
½ tsp salt
½ tsp ground black pepper
¾ cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ tsp paprika
½ cup grated Parmesan cheese
Directions:
In a large pot, sauté the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots and sauté for 10 minutes.
Once the vegetables are soft, stir in tomatoes, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring to a boil. Reduce the heat and cook for one hour on low to medium heat or until lentils are tender.
Sprinkle the soup with fresh parsley and Parmesan before serving.
Et voilà! Bon appétit! Oh, and of course, being in France, a side of fresh, warm baguette is mandatory too!