Full [seven] times hath Phoebus' cart gone round
Neptune's salt wash and Tellus' orbed ground...
...since last I wrote anything here. It has been BUSY!
|Lentil Roasted Garlic Soup with Chard|
As of this week, I've gotten up to 7.7 miles at a stretch, which took me 1 hour and 24 minutes. So, I'm getting close!
If I take a moment to reflect (tasting life in retrospection, as it were) on what voice inside me made me put my name on that list, I would say that running a race is a great example of setting a goal, devising a strategy, challenging yourself to meet your own expectations, and, I predict, feeling elated upon conquering what might have looked like an unconquerable mountain mere months before.
It's good practice, is what I'm getting at, for launching other types of efforts.
Consider this your encouragement from me, and let me know if you'd like more!
|Now I see why they're called 'aromatic vegetables'...|
Lentil Roasted Garlic Soup.
The ingredients and procedure are below, modified for my special scaling-down (some in the fridge, some in the freezer) and wasn't-in-the-cupboard (only a puny amount of Puy lentils left, and didn't want to mix them) techniques:
- 1 whole head of garlic
- 2 Tablespoons olive oil
- 1 large white onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
2 teaspoons1 tsp dried rosemary 21 Bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
1 pound1/3 cup of french lentils 8 cups4 cups vegetable broth 1half of one 28-ounce can of whole tomatoes, drained and chopped
- about 3/4 cup chopped chard
3 Tablespoons1 rough tbsp tomato paste 2 Tablespoons1 tbsp balsamic vinegar
- 1 teaspoon minced garlic
1/4 Italian Parsley, chopped
Heat the olive oil in a stock pot. When nice and slithery, add the onions, celery and carrots. Allow the aromatic vegetables to cook in the pot for 5-7 minutes, adding a slick more oil if necessary. Add the rosemary, bay leaf, salt and pepper, incorporating them into the vegetables. Allow to cook for 2-3 more minutes.
Add the lentils, broth, tomatoes and tomato paste to the pot and bring to a boil. Reduce the heat to a simmer, and partially cover with a lid. Allow to simmer for one hour.
After the hour, stir in the chopped chard, roasted garlic paste, the minced garlic and balsamic vinegar. Simmer for 5-7 more minutes in order to have the soup incorporate the new ingredients and wilt the greens.
Remove bay leaf and serve.