It's grey and rainy in Toronto today, a real November day. On days like this, the one thing that always satisfies is a bowl of soup. This particular soup was wonderful because it was made from the contents of my refrigerator and my garden. No need to get into the car to go to the grocery store in the rain.
I love this kind of cooking, where you don't have a plan, other than making soup. I usually take a rummage through my vegetable crisper and put any likely candidates for the soup pot onto the kitchen counter. Then, once I have a look at what I have to hand I decide which type of soup I'm going to make. Yesterday I made a soup based on kale from the garden and some of my canned tomatoes. A little cauliflower, a few mushrooms and some leftover rice got tossed into the pot. I topped it with some Parmesan cheese and some freshly ground pepper. The soup today is lentil based, made from some lentils left over from another recipe.Lentil Soup
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
2 or 3 sprigs of fresh thyme or 1 tsp dried
1 carrot, sliced
2 potatoes, cubed
3 or 4 mushrooms, sliced
3 cups vegetable stock
3 or 4 kale leaves, roughly chopped
1 cup cooked lentils
salt and pepper to taste
1. In a large pot heat olive oil until it shimmers. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until golden, about 4 minutes.
2. Add the carrot, potatoes and mushrooms and stir to coat with oil. Cook for two or three minutes, then add the vegetable stock. Cook until the potatoes and carrots are almost tender, about 15 minutes.
3. Add the kale leaves and the cooked lentils. Cook until all of the vegetables are tender. Add salt and pepper to taste.