Easy and Elegant Life

The Search for Everyday Elegance and the Art of Living Well.

Burning the Candle At Both Ends and Easy Lentil Soup

Apologies for the delays these days. Mrs. E. and I have been very, very busy of late. Take that title, above. I wrote it in a haze this morning after roughly 5 1/2 hours of sleep and now have no clue as to the, no doubt vital, tale that I wanted to pass along to you. So I’ll pass along a recipe instead.

How do you feel about lentils? Yeah me, too. Shades of Neil. Which is why, when I do make lentil soup, I prefer the Spanish recipes. This will feed about six to eight adults.

1 bag of Spanish lentils (they are brown and green and not as hard when cooked as the French version.) Pick them over to ensure they are free of pebbles.

1 onion, peeled and sliced

4 or 5 roma tomatoes, chopped

1/2 fist of garlic, unpeeled and roasted until singed. (Over the gas hob or in a toaster oven.)

8 cups of chicken stock

1/2 teaspoon cumin seeds

1 teaspoon of Spanish paprika

1 ham bone/ham hock or pork belly chopped

4 links of chorizo

1 small bunch of kale leaves or spinach, shredded

1 large potato, peeled and cubed

2 tablespoons olive oil

pepper and salt to taste

hardboiled eggs, quartered, optional garnish.

Put everything except the greens, olive oil, eggs and potato into a soup pot. Bring to a boil, reduce heat, cover and let simmer for close to an hour, or until the lentils are soft and almost dissolving. Stir every once in a while to prevent sticking. If the soup looks like it’s drying out, add a cup of water.

Once the lentils are ready, add the potato and bring to a boil again. Reduce the heat and cook for another ten minutes until the potato is tender. Add the kale/spinach and bring to a boil. Reduce the heat and cook for another ten minutes or so. Stir through the olive oil and cook for another 5 minutes.

Garnish with the hardboiled eggs and serve crusty bread and an inexpensive red wine alongside.

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