Winter Blues

We have had an unusually cold and snowy winter. Normally, I am one to embrace the picturesque snow and seasonally cold weather, but this year the sub-zero temperatures have forced me into wishing for an early spring.  Well, nothing warms me up or helps me to appreciate winter like a hot bowl of soup.  I came upon the recipe for this blended lentil soup and was surprised by how easy it is to make.  More importantly, it is healthy and quite delicious.  Smokey from cumin with a subtle kick from cayenne pepper.  Lentils give it a hearty texture and an earthy flavor.  It is perfect right out of the pot or reheat it for a perfect take-to-work lunch or quick, weeknight dinner.  Best of all, it will make this chilly winter a bit more bearable.

Lentil Soup
serves 4-6
(adapted from the recipe by Matthew Stupey in the January 2011 issue of Food and Wine Magazine)

1 1/2 Tbsp olive oil
1 yellow onion, chopped
2 large garlic cloves, finely chopped
2 large celery ribs, chopped
2 large carrots, chopped
1 large Idaho potato, peeled and chopped
1 1/4 cups lentils
6 cups vegetable or chicken stock (or broth)
1 tsp ground cumin
1/2 tsp cayenne pepper
juice from half a lemon
kosher salt and freshly cracked pepper

In a soup pot or large dutch oven, heat the olive oil over medium heat.  Once the oil has heated, add the onions and saute until soft, stirring frequently.  Add the chopped garlic and saute for another minute.  Add the celery and carrots and cook for five minutes more, stirring occasionally. Add the potato, lentils and stock or broth and bring to a boil.  Turn the heat down, cover and simmer the soup for 40 minutes.  Using an immersion blender, blend the soup until it is completely pureed.  Stir in the cumin, cayenne and lemon juice.  Season to taste with salt and pepper.

Dry lentils become hearty, soft and earthy when simmered in broth.

Sauteed vegetables give flavor and body to this soup.

Perfect for a cold winters afternoon.