Everyone has their New Year traditions. Some people go to Times Square to watch the ball drop and some people clean out the fridge and make bean soup. Which kind of person are you? If you're the second type, you're in luck because this is the last time Times Square will be mentioned in this post.
Now, bean soup. The New Year is all about moving on and starting fresh. That's why I want to use up everything hanging about from the last month or so of holiday food shopping. Onions, check. Carrots, check. Organic celery, check. Beans, check. More to the point, lentils, check. It only helps the process that it's snowing and I'm just getting over a vicious cold. It would seem that lentil soup is the order of the day.
And wouldn't you know that lentils are considered to be one of those lucky foods that you should eat on New Years Eve to insure good fortune in the coming year. After just reading that article I found out cooked greens are also lucky so I added baby spinach to the finished soup. Finely chopped they'll cook just from the heat of the soup.
I wish you all a Happy and Healthy New Year filled with endless possibilities! If there's something you want to do, now's the time to do it. Don't limit yourself and keep an open mind. I started this blog in July of this year, it's just an infant, but I look forward to a new year of cooking and eating and I hope you'll join me. My thanks to everyone who's reading along. Thanks to those who left comments to let me know about missing ingredients. Thanks for all the positive feedback. Thanks to Julie from Willow Bird Baking and her amazing challenges that got me out of my comfort zone and into some inventive baking! And Thanks to Jenni from The Gingered Whisk and all the fine bakers over at Sourdough Surprises bringing the versatility of sour dough to the light of day.
So go have yourself an awesome celebration and I'll see you next year!
happy new year lentil soup
1/2 cup lentils, washed and drained
2 medium organic carrots, chopped in 1/2 inches
2 medium organic celery stalks, chopped in 1/2 inches
2 cloves garlic, chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
Place all ingredients in a medium pot and cover with water (maybe 3 to 5 cups). Simmer over a medium heat until the lentils and vegetable are tender, about 20 minutes. Meanwhile start the mirepoix.
1/2 organic carrot, finely chopped
1/2 organic celery, finely chopped
1/2 cup finely chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon herbs de'Province (if you got 'um)
1/2 teaspoon cumin
2 tablespoons extra virgin olive oil
2 teaspoons flour
Heat oil in a medium, heavy bottomed pot or small Dutch oven over medium high heat. Add all ingredients and cook, stirring occasionally, for 15 to 20 minutes, until everything is golden and tender. If the mixture is getting too brown, lower the heat. Once the mixture has cooked down, stir in the flour.
finishing the soup
1 to 2 cups vegetable stock
1 teaspoon cooking Sherry
a couple of drops of Kitchen Bouquet
another 1/2 organic carrot
salt and pepper to taste
1 cup baby spinach, finely chopped (organic if you got it)