Winter of Our Discontent Soup

February 7, 2017

I missed Sunday because SUPER BOWL!!! and yesterday because the power was out all day due to a snowstorm that made trees fall down and took out power lines, and I spent it on the couch huddled under a blanket in front of the fireplace, dozing over a book. Then we went out for Mexican.

Betsy DeVos was confirmed with Pence’s tie-breaking vote,. Kellyanne Conway was allowed back on CNN and Jake Tapper was not nice to her, reportedly. Senator Elizabeth Warren was censured by the Senate and not allowed to speak because she read Coretta Scott King’s 1986 letter about Jeff Sessions being unfit to become a judge. Melania Trump admitted during discovery that the reason she’s suing The Daily Mail for $150 million is because their story about her working as an “escort” ruined her ability to cash in on being First Lady, which she doesn’t want to be anyway, but this was about losing millions of dollars in endorsement deals, which is illegal.  There’s more but I’d probably get depressed just typing it, so this is what I cooked tonight:

Lentil Soup With Ham

As with all recipes, and especially mine, please read all the way through before beginning

2 Tbsp olive oil                                                                           1 quarts chicken broth

1 Cup finely chopped onion                                                   1/2 tsp ground coriander

1/2 Cup finely chopped carrot                                               1/2 tsp ground cumin

1/2 Cup finely chopped celery                                                1 Cup of cooked ham, cubed

2 tsp Kosher salt                                                                          1 lemon, juiced

1 lb French lentils, picked over & rinsed*

In a 6-quart Dutch oven warm the olive oil on low to medium heat. When it’s hot add the onion, carrot, celery, and salt and sweat them until the onion is limp and translucent, about 5 or 6 minutes.

Stir in  the lentils, chicken broth, coriander, and cumin and bring to a boil. Reduce heat to low, put on the lid, and simmer for 30 to 35 minutes until the lentils are al dente. Add the ham and lemon juice , stir well, and simmer for another 5 minutes. You can use a stick blender to puree this to a smooth consistency if you like, but it’s really good as is. I like it as is.

*French lentils are smaller than the lentils I’m used to seeing in the grocery store, and they may fall through the holes in your colander so you may want to use a strainer when you rinse them.

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