What’s better than building a fire, catching up on writing blog posts, and smelling the deliciousness of soup simmering on yet another snowy January day? I guess my soup choice was subconscious- lentil because I’m writing a post for LearnVest about Lentils… the power of suggestion!
I reduced some of the soup down to double as a quick “stew” and served it under a leg of duck confit!
This was dinner- but don’t be jealous…I’ve included the soup recipe!
1 Tbsp olive oil
1 Onion, peeled and diced
1 Parsnip, peeled, cored, and diced
2 Carrots, peeled and diced
1 Yukon Gold spud, peeled and diced
1 Sweet Spud, peeled and diced
1 Leek, diced then cleaned
3 Garlic Cloves, minced
1 Red pepper, seeded and minced
1 Jalapeño, seeded and minced
1 Chipotle pepper, minced
1 pound Green lentils
4 Roast Garlic Clove, mashed
1 oz Cognac
Smoked ham hock (optional)
8 cups Chicken stock
2 Turkish Bay leaves
Heat oil over medium flame in large stock pot. Swirl oil to just coat bottom. Add ingredients up to the 3 garlic cloves. Mix well, put heat to low and cover the pot. Let vegetables sweat 5 minutes. Mix in garlic, red pepper, jalapeno and chipotle. Incorporate well. Turn heat to medium. Add in lentils and roasted garlic. When the pot starts to sizzle because all of the moisture is absorbed, add cognac. Stir well, add ham hock, stock and bay leaves. Bring to boil then let simmer til lentils are tender. Feeds 12.