I believe recipes are made to be ignored. In fact, some of my tastiest meals have been created using the “dash and test” method. Throw in a dash of this, a dash of that and taste before adding in a dash of anything else. The recipe below was created thanks to a dreary Sunday afternoon, and a mix of the “dash and test” method and the “use what you have” method –another favorite recipe practice I utilize on a daily basis. Using what I had in the refrigerator and Martha Stewart as a guide, I created a simple lentil soup creation. It’s all about what you like, so, if you want to add in a dash or two of another spice, go for it. Enjoy!
Use What You Have Lentil Soup
Adapted From Martha Stewart
Prep Time 15 minutes
Total Time 15 minutes
Serves 8 – 10 (maybe more)
1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 ½ cups chopped kale
½ cup of chopped broccoli
2-3 carrots, finely chopped
1 celery stalk, finely chopped (optional – I didn’t use celery in my version)
1 garlic clove, minced
Coarse salt and ground pepper – to taste
Crushed red pepper (just a dash)
Thyme (just a dash)
48 ounces low-sodium vegetable or chicken broth
1-2 cups cooked lentils (I recommend using Whole Foods 365 Every Day Value Green Lentils — They are about $2.99 and easy to cook)
2 teaspoons red-wine vinegar
In a medium saucepan, heat oil over medium heat. Add onion, carrot, (celery), kale, broccoli and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper, thyme and crushed red pepper.
Don’t get discouraged if your recipe free for all is less than appetizing. Cooking without a recipe is an art. It takes imagination, creativity, practice, and you have to be willing to embrace the risk.
PS. All of the ingredients used were purchased at Whole Foods Market. Organic is better!