My lunch got boring again. Can’t have that, can we?
There’s been a can of lentils staring at me from the back of my pantry for a few weeks now. I don’t remember why I bought it – it doesn’t matter now. All I know is that it didn’t get used for it’s originally intended purpose.
I’m delighted that it was still at the back of my pantry today, when I needed a lunch salad.
I sort of made up this recipe as I went along, but I’m quite sure I remember all the parts.
First I made a vinaigrette:
2 tbsp cider vinegar
2 tbsp balsamic (or more – we love the stuff)
2 tbsp dijon mustard
1 tsp salt
1 tsp pepper
1 tbsp honey
2 tbsp olive oil
Whisk, whisk, whisk!
Next I made some rice – a wild rice mix. I used my new favourite kitchen appliance – my rice cooker. I added 1/2 tsp dried thyme and a bay leaf to about 1 cup of dry rice.
We needed veggies. I chopped up a stalk of celery, a handful of baby carrots, half a small green pepper, and a quarter of an onion and added all of that to the vinaigrette.
I then mixed my rinsed can of brown lentils and the rice I cooked with everything else.
The result? I couldn’t keep my spoon out of the bowl! The vinaigrette is sharp and tangy, the veggies are crunchy, and the lentils and grains are hearty and filling.
I don’t make soup often. I guess you could say I’m not much of a soup fan. I’m getting better though.
The difference with this recipe is that it’s a soup endorsed by Dorie Greenspan, in her book ‘Around My French Table’. I have yet to try any recipe of Dorie’s that I haven’t loved, in any of her books. They are easily my favourites, each well worn and spottled with food from their many stays on my kitchen counter.
Here are the ingredients you’ll need:
If you didn’t know, this is what a celeriac looks like. I would probably describe it’s taste as a cross between a potato and celery. They are a new favourite root vegetable of mine.
Without giving anything away, here is how you make the soup:
Puree the soup well if you like a smooth consistency. I also added some light cream to help create a silky texture and mouth feel.
Dorie often suggests great ways to embellish or twist her recipes just a little bit, for a change or to better suit your tastes. This recipe included a suggested accompaniment of curried apples. I couldn’t resist.