I was bent on getting in my kitchen over the weekend and chopping. Discovering the action of cooking again - with a sharp knife and cutting board, my favorite pandora station, and a glass of cab, all the while shimmying around the kitchen in my Ugg slippers. I'd been looking forward to an afternoon off, a little "me time" in the sanctuary that is my kitchen.
I've been on a Shauna Niequist kick lately, and just ordered two more of her other books from Amazon Prime (cold tangerines and bittersweet). My very favorite is Bread & Wine, and it holds a special place in my heart. When I'm in a funk, a couple of chapters will get me back on track, and remind me that we are all human and we all struggle. She tells us to open the front door, bring in friends, drink bubbly champagne, laugh, cry, and be our real selves. Be present over perfect. Such solid advice.
one of my favorite quotes on canvas - for sale on Lindsay Letters
I decided that I wanted to chop mirepoix - a fancy word for a mixture of chopped onions, carrots, and celery, which is the base of every hearty lentil soup. Shauna just so happens to have a recipe for lentil soup in Bread & Wine, so I called it serendipity and made a loaf of homemade rye bread on the side. Remember to add the splash of balsamic at the end!
from Bread & Wine (p. 137)
3 Tbsp extra-virgin olive oil
2 cups onions, chopped
1 cup celery stalks, chopped
1 cup carrots, chopped
2 garlic cloves, chopped
6 cups chicken or vegetable broth
1 1/2 cups lentils
1 (14.5) ounce can diced tomatoes in juice
Balsamic vinegar
Salt and pepper to taste
Heat oil in a large heavy saucepan over medium high heat. Add onions, celery, carrots, and garlic; saute until vegetables begin to turn brown, about 15 minutes.
Add broth, lentils, and tomatoes with juice, and bring to a boil. Reduce heat to medium low, cover, and simmer until lentils are tender, about 35 minutes. Season with salt, pepper, and a splash of balsamic vinegar.
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