I don’t have a great deal to say,
Unusual for my nature.
I just linger and observe
All the fast moving city creatures.
Silence stalks, curbs runaway thoughts
From creating musings into masterpieces.
It is the last lush of the season,
I may not see another east coast fall;
Change comes on slow than runs you over.
Elderly people laugh and play
The cards time has dealt them.
We are all old, we’re all young,
Pseudo age, pretend youth;
Caught between two worlds.
Just another day lost within my mind
During a fleeting New York minute.
© Rose Bruno Bailey
One thing I have always cherished is the wonder of the autumn. I now believe it must be a state of mind because it is September and I have fall fever. Starbucks features pumpkin spice latte's and football is back in high gear. Surprisingly it is not always very hot here, you do get some weather that is a little cooler and leaves actually do change on some of the majestic trees. Nothing like the sensation a brisk breeze sweeping through my hair, with the scent of wood burning in the air.
Inspired by the season, I have decided to make some delicious vegetarian soups. Makes sense since autumn equals transition, and I have embraced change in my own life. I am still a new cook but I am becoming quite savvy at reinventing recipes for my new vegetarian lifestyle. Cooking for someone you love is the icing on the cake. I hope you get the chance to make my simple yet wonderful Italian Style Lentil Soup. It is easy, inexpensive and oh so hearty. Serve it with some warmed crusty homemade bread and you will sure win over even the most die-hard meat eaters of your family and friends. It is a big pot of deliciousness for all to savor and share, especially on a Autumn evening.
You will need
One bag of dried lentils
A few tablespoons of olive oil ( I use two to three)
Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from trader joes, it is already precut and I just add my own garlic. I use about six garlic cloves.
If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped.
Two cartons of vegetable stock 32 fl oz. I use trader joes. You can use regular or low sodium, I have tried both.
One large can of diced tomatoes in juice.
Sea salt, ground pepper, dried basil.
Parmesan cheese to garnish
Saute garlic, onion, celery, and carrots in olive oil for a few minutes til the onion carmelizes and the vegetables cook down. Salt,pepper, and add some basil as you are cooking the vegetables.
Add full bag of lentils, 2 cartons of vegetable stock, and whole can of tomatoes with juice. You may need to add a little bit of water to fill pot up.
Add a bit more salt, pepper, and dried basil for flavor and stir.
Bring to a rolling boil, then simmer on low for 45 minutes covered.
When finished you can sprinkle parmesan cheese and mix it in for more flavor.
I once sauteed some kale and added it to the soup right before it was finished cooking. It made it richer and more stew like.
I serve this with warmed whole grain bread from the bakery. It is absolutely delicious.
I hope you try and enjoy my Italian Lentil Soup Recipe. I love it and sometimes it is difficult to only have one bowl. Love and light to all from my west coast home to yours. Ciao for now.