Veggie Challenge #5: Lentils

I have a dirty little secret that I would like to share with you all.  I don't really like summer.  I know, I know, but hear me out.  I really only have three uses for it - clambakes, outdoor showers, and consuming copious amounts of cold ones while playing Bocce on the beach - and how often do you really get to do those things?  I'll tell you.  Two out of the seven days of the week.  Those other five days are spent wearing your hair wet to work because it is far too sweltering outside to even think about turning on the hair dryer, eating salad every night because you'd melt if you turned on your stove or oven, and being confined to your bedroom (the one A/C'd room in the house) with your mixer if you want to beat heavy cream to stiff peaks.  You describe summer to an Eskimo like that and he would agree that he is living the life.  But I digress.

Today (Sunday) was a glorious glimpse into the months to come.  Fall.  My absolute favorite season of all.  Why Alex, what does fall mean to you?  Football, spiced cider, world famous New England foliage, corn mazes, turtlenecks, local Pumpkin brews, sleeping under the blankets instead of on them, apple picking, the resulting apple pies, cider donuts, home made chili, and... well, I could go on.  I am grinning ear to ear just writing this list.  Anyway.  It was cold today so I jumped at the opportunity to make Lentil Soup - another one of my favorite things.

First, let's take a moment to 'ooh' and 'ahh' at the beautiful soup pot boy got me as an early birthday gift.  (Those are obvi his arms and not mine.)

Ooh.

Ahh. 




My recipe involves chorizo sausage, a few choice vegetables, lentils, white wine, and parsley.  [It is a bit long to write out in this post, but I am happy to email it to anyone that would like it.  Please just ask me for it.]

One thing I did learn as a result of doing this post is that soup does not photograph well.  Especially in a shiny new pan.  Regardless, here are some shots of the steps we (me and my sous chef, Boy) took.

Sauteing the veggies with the already cooked sausage:

Adding the lentils to that mix with the diced tomatoes and white wine and letting it cook until the lentils darken:

And finally, with the broth, ready to simmer for 35 minutes to fully cook the lentils:

Once the lentils are fully cooked I used my immersion blender to thicken it up a bit.

Like I said, doesn't photograph well, but hopefully it looks somewhat appetizing to you because it was delicious!

I would like to, some day, learn to cook lentils like you get them - perfectly spiced - in Indian restaurants, but in the meantime this spicy, hearty lentil soup will have to do.

Bring on the fall!