Spiced Lentil Soup (October/November 2015)
Yield: serves 4
1 medium onion, chopped
1 carrot, chopped
2 celery stalks, chopped
2 teaspoons cumin, ground
1/4 teaspoon cinnamon
1/2 pound red or brown lentils
5 cups chicken or vegetable broth
1 bunch swiss chard, stems removed, leaves chopped
2 tablespoons lemon juice
Black pepper, freshly ground
Heat the olive oil in a large, heavy bottomed pot. Add the onion, carrot and celery and cook over medium heat until tender and slightly golden, about 8 minutes. Stir in the cumin and cinnamon and cook for 1 minute. Add the lentils and broth and bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 20 minutes. Stir in the chard and simmer until tender. Add the lemon juice, season with salt and pepper and serve.
Wine Pairing: The earthiness of the lentils and the spices would pair well with a Rioja Crianza or a Reserva.
FROM JILL’S COOKBOOK
Jill Paradiso is a classically trained chef who has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten. She has also done recipe development for Martha Stewart, Whole Foods Markets, and Dean and Deluca and she’s been kind enough to share some of her recipes with us.
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