If you’ve been following me here on Be Sweet, you’ll know by now that I aspire to cook to the seasons. Of course, that means I use as much seasonal produce as I can get my hands on. But I also like to cook to the mood, or feeling, of the season. And as we immerse ourselves into autumn and winter, my immediate reaction is to gravitate towards comfort. Fall is the quintessential time of change and is the segway for all the upcoming holiday festivities and celebratory tables. My first fall meal is almost always brought to you by a stockpot. It is the best most comforting place to begin. I think we all look to provide the warmth, time, and presence to properly embrace it. And this is the perfect soup to accompany this season of change.

In the fall, I want food that is both fortifying AND fresh. This soup is both. Leave it to Ina Garten to encapsulate everything I love about fall into one soup. The ingredients are fresh and healthy and the preparation takes time, but not too much focus to get it right. She calls for French green lentils, which I promise are worth an extra trip (they are perfectly tender, never mushy). And if you want to hit a total home run, eat this with some cheesy bites (regular or jalapeno, your choice), or wait until next week when we post the recipe of my other fall favorite, rosemary polenta cake. A match made in fall heaven!

Be Sweet &

See you soon.

Geri

French Lentil Soup

Ingredients

• 1 pound French green lentils, picked over and rinsed (sold in bulk at Whole Foods)

• 1/4 C. extra-virgin olive oil

• 3 large onions, chopped

• 3 medium garlic cloves, minced

• 2 large leeks, white and tender green parts only, chopped

• Kosher salt and freshly ground pepper

• 1 Tbsp. chopped thyme

• 1 tsp. ground cumin

• 8 celery ribs, cut into 1/2-inch dice

• 6 medium carrots, cut into 1/2-inch dice

• 3 quarts chicken stock or low-sodium broth

• 1/4 C. tomato paste

• 2 Tbsp. dry red wine

• Parmesan cheese, for serving

Directions

1. In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes (tent with a towel) Drain in colander and set aside.

2. Heat olive oil in a large pot. Add the onions, leeks, & 1 tablespoon of salt, ¾ teaspoons of pepper and the thyme, sweat (5 minutes).

3. Add the garlic and cumin and cook over moderate heat, stirring occasionally, until translucent and tender (approx. 20 minutes).

4. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil.

5. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of fresh Parmesan.