I spent this weekend sewing and cooking, it's finally cold enough to make our all time favorite: French lentils soup ,I made a giant pot and it's all gone....!!! the boys eat it for lunch and dinner...they love it with a big piece of bread and butter, they love it with rice, they love it with anything really!
here is the recipe I adapted from Williams Sonoma:
photo Williams Sonoma website
6 plum tomatoes, quartered lengthwise
Coarse sea salt, to taste
1 1/2 cups French green lentils
3 Tbs. extra-virgin olive oil
1 yellow onion, minced
2 carrots, peeled and minced
2 celery stalk, minced
8 cups rich vegetable stock or organic chicken soup
10 small red new potatoes peeled and cubed
Salt and freshly ground pepper, to taste
Preheat an oven to 250°F. Place the tomatoes, cut sides up, on a rack set on a baking sheet. Sprinkle with sea salt and place in the oven for about 2 hours. The tomatoes will dehydrate and intensify in flavor, but should still be a little soft. Remove from the oven and set aside.
In a pot over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté until golden brown, 5 to 7 minutes. Add the stock, drained lentils, and potatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, until the lentils and potatoes are tender, 40-60 minutes,once the soup is done I leave it on very low heat even longer, sometime for 2 hours total.
Add the reserved tomatoes and continue to simmer, stirring gently to retain the shape of the tomatoes, until the flavors have blended, about 15 minutes more. Season with salt and pepper.
I also managed to do a lot of sewing this weekend and finished a whole stack of pouches made from this amazing printed corduroy:
I added little beads to the zippers same as I did on my summer pouches:
and finally yesterday night I finished the orange corduroy tote I've been working on:
they are all available in my shop