After a weekend like this, I feel like I need a little comfort food. I have a pot of Sunday night lentils simmering on the stove. The wind is positively howling outside and the clouds are racing across the city but there is a brightness to the sky, even as evening approaches. Let's hope this next week is kinder and less eventful than the last.
On to the lentils....
4 small carrots or 2 large ones
1 generous handfull of celery leaves
3 small onions
2 cups of french green lentils
rind of parmesan or romano
10 plus cups of water
Peel and coarsely chop the carrots and onions.
Rinse and coarsely chop the celery leaves.
Add carrots, onions and celery leaves to a stock pot with about 5 tablespoons of olive oil
Cook on low heat until onions are transluscent and carrts are soft
Add the lentils to the carrots and onions and celery and stir together for about a minute, lower the heat and add 8 cups of water.
Add the rind of parmesan or romano. ( I always keep a rind or two in the freezer to flavor soups)
Add 1/2 teaspoon of sea salt.
Cover and let simmer on a medium flame for about 15 minutes, keeping a close watch.
When you feel you need to add the other two cups of water, then do so.
Add more water to the lentils as needed if they start to thicken too quickly. ( how much water you add at this point depends on how thick or thin you may want your soup)
The lentils are done when they are soft.
Add sea salt and a pinch of ground red pepper to taste.