Winter Warmers: Lentil Soup

This method separates out the lentils and the broth, but the process can easily be combined for crockpot ease. If using a crockpot, change cinnamon stick for 1 tspn of cinnamon or cinnamon to taste.

1 c. Organic French Lentil (rinsed and cleaned)

1c. Organic Green Lentil (rinsed and cleaned)

1 Smoked Ham Hock

2 cartons Organic Vegetable Broth low sodium (32 oz each)

1 pint Organic Amber Ale, Santa Cruz Mountain Brewing (or other beer of choice)

1 Organic Fennel Hand with fronds (divided)

Organic Fresh Basil (two stocks with leaves, diced)

1 14 oz can Fire Roasted Tomatoes

1 Tbs diced sun dried tomatoes (in olive oil)

1 medium Onion (diced fine) (divided)

5 Jalapenos (red or green) diced fine (divided) or more for added heat

10 Garlic Cloves fine chopped (divided) Or more depending on taste

2 carrots thin sliced

2 Celery stock w/leaves fine chopped

Drizzle Olive Oil

1 Cinnamon Stick

¼ tsp ground Cardamom

½ tsp whole Fennel Seeds

Fresh cracked Pepper

Sea Salt (optional)

Mild Goat Cheese crumbled (optional)

Saffron infused plain Greek Yogurt (optional)

Total prep time:
Total cook time: >5 hours (Crock pot method)

This soup was made after much deliberation and reviews of various recipes I found. Never having followed just one recipe and knowing the flavor I wanted in the soup I set out and created my own. Why is this "Easily Organic?" Well, that is easy all of the ingredients can be purchased at the whole foods stores. I started out with the grand plan of having the entire soup organic and as time passed I found I had used some ingredients and needed others, so I just opened the pantry and used what I had rather than taking a drive to the store. The recipe could easily be Vegetarian sans the Smoked Hock, but you would need something to replace the smokey flavor the hock imparts into the soup. I have used a homemade sun dried and wood smoked tomato from the garden in other recipes with great results. (Might be able to find this in a specialty food store as replacement for the hock) Can also drop the Ale for water.

With the Fennel hand cut off the stalks and fronds. Cut the hand coarse chop. The stalks and fronds fine chop. Keep some fronds for presentation when serving.

CROCK POT:

In a crock pot set on high place the smoked hock, pour one entire carton of vegetable stock and use Amber ale to mostly cover the hock. To the crock pot add the canned tomatoes, Basil, sun dried tomatoes, half onion, half jalapenos, half garlic, half carrots and celery and pepper. Let simmer several hours. Remove the hock, let cool and dice the meat and add back into the crock pot. Return bones to crock pot and turn to low.

STOCK POT:

While the crock pot is slow cooking the majority of flavors together start the Lentils in a stock pot on the stove. In a large stock pot add the lentils, the second carton of broth, the remaining diced fennel stalks and fronds, onion, jalapenos, garlic. Add a whole cinnamon stick, whole fennel seeds, ground Cardamom and cracked pepper. You may need a little water to cover the contents in the stock pot. Bring the contents of the stock pot to a light bubble to start cooking the Lentils. Check the lentils and when they are cooked to "al dente" (30 min +/-) turn off the pot. During the cooking time occasionally taste to not over power the lentil and stock liquid with too strong a cinnamon taste. Remove the cinnamon stick when flavor is what you like. I found the cinnamon will give a nice savory yet subtle flavor to the soup and one that lends itself to having your guests ask what is in the soup. And the kids had the soup without an upturned nose.

Mix the Lentils from the stock pot with the soup in the crock pot. Take a portion of the liquid from the crock pot and mix into the stock pot. Stir and return to the crock pot. I try and leave some lentils in the bottom of the stock pot as this can be cooked a little faster for a "snack" while waiting for the crock pot to finish the magic.

Even though I wanted to make a "crock pot" Lentil soup, this can easily be a one Stock pot stove top recipe. Cook the "crock pot" portion first in the stock pot and let simmer about 30 minutes, then add the additional broth and other ingredients and lentils into the pot, raise the temp to a light bubble and cook an additional 30+ minutes. Don't forget to pull the cinnamon stick from the pot some time during cooking. Once Lentils are "al dente," reduce to a simmer, cover and cook an additional 20 minutes +/-.

SERVING:

Ladle into a bowl. Add a dollop of saffron yogurt and swirl into soup to give a color contrast, don't mix in all of the way. Garnish with Basil leaves, Fennel Fronds and crumbled Goat Cheese.

Serves nicely with a toasted baguette slice covered in an olive oil drizzle, with slice of cheese (same as used to garnish soup), fresh tomato slice covering a basil leaf and topped with a few drips of high quality Balsamic Vinegar (25 year old). Bake 500 degrees while preparing soup or until baguette is crunchy.

Enjoy!