Six days into hurricane season
and we've already had a tropical storm blow through.
Yesterday TS Andrea came to town
and brought high winds, and lots of much-needed rain.
Our rain gauge read almost three inches within a 24-hour period.
You won't hear one complaint from me.
After all the seeds I planted this week,
I can't wait to see what pops up!
When the day brings rain and dreary skies,
I feel the need to make something hearty.
Although you'd think soup would be the last thing to eat
during these summer-like days,
when a dampness fills the air,
it feels good to eat something warm and comforting.
This was thrown together in a flash
because lentils require no soaking, as other legumes do.
You can add more or less water
depending on how thick you want it to be,
therefore the title "stewp" (stew/soup).
It's great alone, but could be served over rice, couscous,
quinoa or with homemade bread.
The next time you get a summer storm, give this recipe a try.
It'll make everything alright.
Summer Storm Soup/Stew
1/2 C leek, sliced
1/2 C sweet onion, sliced
2 cloves garlic, minced
2 medium carrots, grated
3/4 C lentils
water or stock to cover
2 T olive oil
pinch red pepper flakes
2 t Italian herbs
1 bay leaf
salt to taste
1 T parsley
In medium soup pot, saute onion, leek,
carrots and garlic in olive oil 5 minutes.
Add lentils and enough water or stock to cover lentils.
Add seasonings, except parsley and simmer 20 minutes.
Taste for salt and adjust to your liking.
I add another 1 or 2 T olive oil to finish.