This lentil soup is more like a stew than a soup, really. Steven likes to give his bowl of it a slash of an early-harvest monocultivar extra-virgin olive oil of which Fairway imports DOZENS. Here’s the recipe. It’s wildly simple.
1/2 C each finely chopped celery, onion, carrot
Fairway olive oil
Salt and pepper, to taste
4 – 6 cloves garlic, minced
2 C du Puy lentils
potato, turnip, parsnips, in small cubes, as you like ( I used 2 small turnips, 1 parsnip, 1 potato)
washed and slivered, deveined chard, kale – 1 bunch each, or as you like (save pretty stalks of the chard)
Finely chop carrots, celery, onion, garlic and sauté in large soup pot in olive oil (cover bottom of pan in olive oil). Salt and pepper as they sauté. Add picked over, clean lentils, toss them in the oil and vegetables. Add 3 times the fresh, cold water as lentils (2C lentils = 6C water).
Bring to boil and then turn down to simmer until lentils are tender (check on them, about 30 – 40 minutes cooking time). Add small cubes of potato, turnip, parsnip as you prefer. Add saved, thinly slivered chard from the stalks. Add chopped/ribboned kale and chard for last 5 – 10 minutes of cooking (just before lentils are quite tender).
The greens will be nice and bright on first serving, they will lose that brightness upon reheating. When you reheat, add water as necessary to keep soup from sticking/burning.
Serve with jasmine rice…so good!!!