Blaze The Trail

Happy Holidays! It’s cold outside and most people like to warm up with a hearty meats and potatoes but it’s also nice to give the planet a break and eat some wholesome grains on a cold winter’s night.

If you are looking for a hearty meat free soup you have to try Aaron and Elissa’s Lentil Soup submitted by Blaze the Trail Member tedium 27.

Hearty enough for a meal on a cold winter’s night this soup pairs great with a bottle of RWC Sauvignon Blanc.

Ingredients

• 1 lb. Lentils (your favorite variety)
• 6-8 Whole Roma Tomatoes diced medium or
• 1 28oz. can diced organic tomatoes
• 1/3 cup Chicken Soup Base
• 1 1/2 tsp. Sea Salt
• 1+ tsp Freshly rubbed Rosemary (to taste)
• 3/4 tsp. Thyme
• 1 tsp. (level) Ground Cumin
• 1/2 GAL Water (we prefer ours filtered)

Instructions

Use a tall slender Soup pot or pasta pot to prepare this recipe, it's easier on the lentils.

COMBINE: In soup pot Water, Tomatoes, and Sea Salt. Place over high heat.

WASH lentils in stream of COLD water in screen strainer. ADD directly to soup pot.

REDUCE heat incrementally to MEDIUM as you approach boiling. Don't "hard" boil, you'll skin your lentils.

STIR in Soup Base, Rosemary, Thyme and Cumin.

RETURN to boil (if necessary), reduce heat to a fast simmer. Cover. STIR often to prevent sticking. Adjust liquid as needed- some lentils take more water. This may be the time to uncork the Sauvignon Blanc and sacrifice a little to the soup pot. But then you might be tempted to drink it and not wait for the soup.

SOUP IS DONE WHEN THE LENTILS ARE! So NO COOKING TIME listed- it may be as little as 15 minutes or 1 1/2 hours depending on the freshness and variety of your lentils.

SERVE: with rustic bread and a glass of Redwood Creek Sauvignon Blanc.

Remember to submit your own Favorite Recipes and include a picture for the chance to be featured as the next Recipe of the Week!

Happy Holidays,

Your friends at Redwood Creek