Well, dang, I sure am sorry to hear of flus and unfortunate arachnid attacks in the afterglow some amazing time in Winthrop. It was truly nourishing to spend some time cooking, drinking and speed-spelling with good friends. Cate and Nick, you were sorely sorely missed.
But we don't have to leave the joy to those in Okanogan county! Now you, too, can bring home some of the winter fest spirit. Here, give this a try:
Umbrian Lentil and Rice Soup (for 6 people)
*This recipe calls for prosciutto, but for Jews, Muslims, and/or other non-pork consumers you can substitute sliced turkey or just leave it out! It's just fine that way too! Really!
1/2 lb. brown lentils (dry)
2 1/2 qts. water, meat, or vegetable broth (I've used half organic chicken or vegetable broth & half water, which was just right)
1 large bay leaf
1/4 cup extra virgin olive oil
3 or 4 large cloves garlic, minced
1/4 lb. prosciutto, chopped*
1 Tbs. minced fresh sage, or 1 tsp. crumbled dry sage
1 cup peeled, seeded and chopped canned tomatoes, plus 1 cup of their liquid. (I used a 1 lb can)
1 Tbs. tomato paste
2 tsp. sea salt
1/2 cp. white rice
freshly ground black pepper
3 Tbs. chopped fresh Italian parsley
Rinse lentils. Place in a soup pot and add broth/water and bay leaf. Bring to boil over medium heat, reduce to medium-low and simmer gently, uncovered, about 12 minutes.In a cold skillet, combine olive oil and garlic and place over medium-low heat. Saute about 4 minutes. Stir in prosciutto and saute another minute, until garlic is fully softened.Add sage, tomatoes and their liquid, and tomato paste. Simmer 5 minutes.Transfer pan contents to the soup pot with the lentils. Bring to boil, then add salt and rice.Stir well and cook over medium heat, uncovered, until rice and lentils are tender, 15-30 minutes.Season with pepper and stir in parsley. Serve with drizzle of olive oil (optional).
Please enjoy while picturing people speeding by on mopeds, smoking, wearing little backpacks full of wild boar salami that they are bringing back to their old wizened grandmothers who are just finishing up rolling out the lasagne or dragging a medium sized tree down a cobble-stone street to chop up and feed into their wood stoves to heat up while they wash the sheets in the tub out back so that the water is hot for the lentils by dinner time.
And with my blessings.
But we don't have to leave the joy to those in Okanogan county! Now you, too, can bring home some of the winter fest spirit. Here, give this a try:
Umbrian Lentil and Rice Soup (for 6 people)
*This recipe calls for prosciutto, but for Jews, Muslims, and/or other non-pork consumers you can substitute sliced turkey or just leave it out! It's just fine that way too! Really!
1/2 lb. brown lentils (dry)
2 1/2 qts. water, meat, or vegetable broth (I've used half organic chicken or vegetable broth & half water, which was just right)
1 large bay leaf
1/4 cup extra virgin olive oil
3 or 4 large cloves garlic, minced
1/4 lb. prosciutto, chopped*
1 Tbs. minced fresh sage, or 1 tsp. crumbled dry sage
1 cup peeled, seeded and chopped canned tomatoes, plus 1 cup of their liquid. (I used a 1 lb can)
1 Tbs. tomato paste
2 tsp. sea salt
1/2 cp. white rice
freshly ground black pepper
3 Tbs. chopped fresh Italian parsley
Rinse lentils. Place in a soup pot and add broth/water and bay leaf. Bring to boil over medium heat, reduce to medium-low and simmer gently, uncovered, about 12 minutes.In a cold skillet, combine olive oil and garlic and place over medium-low heat. Saute about 4 minutes. Stir in prosciutto and saute another minute, until garlic is fully softened.Add sage, tomatoes and their liquid, and tomato paste. Simmer 5 minutes.Transfer pan contents to the soup pot with the lentils. Bring to boil, then add salt and rice.Stir well and cook over medium heat, uncovered, until rice and lentils are tender, 15-30 minutes.Season with pepper and stir in parsley. Serve with drizzle of olive oil (optional).
Please enjoy while picturing people speeding by on mopeds, smoking, wearing little backpacks full of wild boar salami that they are bringing back to their old wizened grandmothers who are just finishing up rolling out the lasagne or dragging a medium sized tree down a cobble-stone street to chop up and feed into their wood stoves to heat up while they wash the sheets in the tub out back so that the water is hot for the lentils by dinner time.
And with my blessings.
Yum oh YUM this looks good!! I'll tell ya, Nick and I were pretty pissed to have missed such a fabulous celebration. So glad to hear how much fun it was, and SO GLAD that we can bring a little of the harvest meal spirit back!! Thanks for posting, Kate!!!!
ReplyDeleteThis soup is incontrovertibly great. pretty-much-perfect.
ReplyDeleteIncontrovertibly. I looked it up.
ReplyDelete