This is for all you Mid-Westerners out there…those of you who have to get up in the dark to feed your livestock, milk the cows, feed the hens…every harsh winter day. This winter has been especially cold & snowy for one of my favorite bloggers, Cecillia, at thekitchengarden. She just writes the best stories about her “farmy” in Illinois. Go by for a visit….she is my warm, cozy, lentil soup inspiration.
It is a simple enough soup that I conjured up on the one & only real “snow day” experienced this winter here at Fifth Avenue North. I, of course, loved every flake that fell, lightly covering the sidewalks & streets. There is something so beautiful about walking in the dark as snow flakes fall under city streetlights. I did not have to care for any sheep, cows or piggies. I just walked the dog leisurely and wandered aimlessly…heading home when I got too cold to enjoy a bowl of “Snow Soup”.
Ingredients: 2 tbsp olive oil, 1 cup chopped onions, 2 cloves garlic smashed, 2 carrots sliced, 1 (28 oz/two 14 oz) cans Fire-Roasted Tomatoes with juice, 4 cups low-fat chicken broth, 1 cup dried sprouted lentils, a generous handful of baby spinach leaves or chopped kale, kosher salt & freshly ground black pepper to taste
(All items I had in my pantry, we do not drive to the store on our “snowy day” here in Nashville, TN!)
1. Saute onions in olive oil until slightly softened. Add smashed garlic cloves & cook 1 minute. Toss in carrots & stir. Add can(s) of fire-roasted tomatoes & chicken broth. Bring to a low boil.
2. Stir in lentils. Cook on simmer for a 30 minutes, stirring every so often just until lentils are softened. (Add more broth or water if soup gets too thick for your taste.)
3. Toss in the spinach or kale & cook just until greens are wilted. Serve hot with “Parmesan Cornbread Croutons” (recipe to follow)
“Parmesan-Cornbread Croutons”
Ingredients: 2 cups self rising yellow cornmeal, 1 cup plain Greek Yogurt, 2 eggs, 1/4 cup olive oil, 1/4 cup buttermilk or whole milk, 1 cup shredded Parmigiano Reggiano
Directions: Preheat oven to 400 degrees. Grease a flat baking pan. Mix all ingredients together in a bowl, spread in prepared pan, sprinkle with shredded Parm & bake until golden brown & puffy, about 15 minutes. Remove from oven to cool on a rack. When cool, cut into croutons to top off your soup.
Outside there were no blizzards, nor banks of snow, no waiting animals or chores to be done. I sat quietly, eating my Snow Soup, looking out my window sending warm thoughts to all the folks on all the “farmys” in the Mid-West this night.
Stay warm, Spring is near.
That soup looks amazing. But I’ll tell you the croutons really put it over the top for me.
Yes, they are the crowning glory!
Teresa, I do wish we had at least a few real snow days, but the soup is great for any day. I have sprouted lentils in my pantry and have not done a thing with them. Now I’m inspired and especially with the addition of those beautiful greens. Happy St. Patrick’s Day!
It seems, Angela, that I toss greens into almost everything I cook! Just cannot resist the lure of the color, texture and health benefits.
thx, teresa….the soup looks amazing, especially the croutons!!!…but it was 80 degrees in venice beach today!!!
Thankfully it is in the 60’s here today as well…enough of the crazy winter! Thanks for stopping by, hope you are well.
This seems so nice and hearty for the winter season. Hopefully the weather will be getting warmer, but if not, this is a great thing to have on standby!
March is a roller-coaster! 75 degrees and sunshine yesterday, 50 degrees and rain today. The soup is timely.
So true Nance, so true…it is really hard to even get dressed each day as the weather changes from hour to hour, but the daffodils are giving us hope?
Wow this looks delicious – kind of perfect for this season’s weather!
Shona Jane thank you for stopping by. This is a good late, late winter soup is it not?
The most perfect! And this looks like it would be lovely with gluten free bread to dip!
can we have tis even if it isn’t snowing?
Yes my friend I shall make a batch and you can take some home.
This is indeed a wonderful soup for this cold weather which just won’t leave. Love the cornbread croutons for an added taste treat.
Karen the cornbread crouton were an afterthought that really made this all come together so well. Thanks for stopping by.
yum yum
Sorry you missed the soup, the croutons and the only snow we have had this year..
So glad it will soon be winter in South Africa because this soup is definitely going on our menu!
Wonderful collection of recipes 🙂 Visiting your space for the 1st time and now will be a regular follower! Happy to connect… See you sometime @ http://www.cookingwithsj.com!!!
this looks close exciting what are the ingredients how close is it to a Jamaican Saturday soup