First Days of Fall Soup

Molly Katzen, one of the chefs behind the Moosewood Collective, has several versions of lentil soup, and this is my favorite.  The lentil soup base is spiced with paprika, cinnamon, allspice and cayenne, full of late summer vegetables and accented with a secret ingredient: dried apricots.  The dried apricots swell during the cooking and burst with sweetness while you eat.  It’s simple, satisfying and nourishing, and will always remind me of my husband, who first introduced me to the recipe.

Moosewood Lentil Soup

1 1/2 cups dried lentils (I prefer French lentils)

6 cups vegetable stock (or water)

1/2 cup chopped dried apricots

3 to 4 tablespoons olive oil

1 cup chopped onions

2 to 3 cups eggplant

1 1/2 cups chopped tomatoes, fresh or canned

1 green pepper, chopped

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon cayenne

1 tablespoon paprika

1 1/2 tablespoon salt

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint

Rinse the lentils, then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.

Meanwhile, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the spices and salt, toast to release the flavor.  Add the tomatoes, stir and scrape any bits off the bottom of the pan.  Add the peppers, cover and cook until tender, stirring occasionally, about 10 minutes.

Add the cooked lentils and apricots to the vegetables and simmer for 15 minutes.  Add the parsley and mint, top with parmesan cheese if desired and serve with crusty bread.

Garden MVP 2014

I know it’s a little early to start thinking about next year, but I can’t help it.  I always say my garden is a work in progress; each year I seek to improve it, change it, shape it into a landscape. I also recognize what I like, what I don’t want to change.  Garlic, sungold tomatoes, zinnias, kale, fava beans are on this favorites list.  My new favorite thing to grow: lunchbox peppers.  

This year I bought several lunchbox pepper seedlings at our farmers market.  They come in yellow, orange and red, and yield precious little peppers, perfect for 1.  Their walls are crisp and lush, with juice practically spurting forth when you slice them with a knife.  These peppers are so good I have eaten one whole, right out of the garden.  Perhaps due to their small size, they are relatively quick to develop color, unlike some larger bell peppers which seem to take awhile to develop reds, oranges and yellows.  Anyhow, if you like peppers, consider adding these to your garden roster in 2015.