September, October, and November are prime apple months. You can buy them at the Farmer's Market, grocery store, or local orchard (picking your own is always a great activity or just by the ones
Lentil Soup Made With LOVEra in Nyack
Since my good friend, Paul, posted his recipe for Chicken Marsala a few weeks ago, I’ve been dying to offer up some of my favorite recipes as well. And when another friend, Don, asked me for the recipe for my delicious lentil soup yesterday, I thought that would be as good a place to start as any. In fact, I made it yesterday and have the recipe fresh in my memory.
Please note, I try to use as many organic vegetables as possible, not only because they are healthier, but also because they taste much better. I am very fortunate to live near the Hungry Hollow Co-op in Chestnut Ridge which has the best organic produce around and I shop there almost every day. I buy the dark, round, French lentils there as well. These make the most delicious lentil soup, and you rarely find stones or debris in them.
Mary’s Lentil Soup Made With LOVEra!
1 cup diced yellow onion
2-3 finely chopped cloves of garlic
1 leek diced finely (if you have it)
1 cup diced carrots
1 cup diced celery
1 diced parsnip (for Russ)
1 small can of diced tomatoes (optional)
1 pound dark, round, French lentils
3-4 tablespoons olive oil
2 quarts of broth (chicken or vegetable) (I used turkey broth made from the Thanksgiving carcass.)
2-3 Bay leaves and Fresh herbs such as thyme, sage, parsley
Salt and white pepper to taste and a dash of nutmeg
(My secret ingredient: grated lemon zest of 1 lemon)
In a large stock pot, saute the diced onion and garlic until slightly clear. Add the rest of the vegetables and continue to sauté for 5 minutes.
Add the lentils then pour in the broth.
Add bay leaves, herbs, and spices. (Zest the lemon directly into the pot.)
Cook over medium heat for 10 minutes, then reduce to a simmer and continue to cook for 1 hour.
Serve with crusty Italian bread and a glass of dry white wine!
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