Gainesville is around 30 degrees outside (darn cold for Florida!) and I am a snivelling mess of congestion. Gotta work on getting better quick, before school really starts to go nuts. To this end, I threw together an ever-so-comforting lentil soup.
At the heart of this soup is a mirepoix, the fancy French term for onions, carrots and celery chopped and sauteed in oil or butter - a fantastic place for any savory dish to begin. Recipe courtesy of Mom, bien sûr, so in lieu of a picture, here's a video tutorial from my momma and her friend, Dee. These industrious ladies launched a Youtube cooking show to prove they could make truly delicious vegan food that even their omnivorous husbands could enjoy.
Tender Lovin' Lentils
1 medium onion
1 cup chopped carrots
1 cup chopped celery
1 bag green lentils
32 oz. vegetable broth
1 bunch parsley
1 28 oz. can of crushed tomatoes
Heat a large pot on medium-high. Give it one or two turns of olive oil, then add onion. Saute until onions are soft. Add the lentils, coat them with oil, then toast for a couple minutes. Add the celery and carrots and continue to saute. Pour in the vegetable broth, and toss in the parsley and tomatoes.
Crank the heat to high. Bring it to a boil, then lower the heat and simmer for 20 minutes.
[EDIT] This is how cold it is here:
Photo courtesy of Hard Work