We spent a wonderful weekend on Vashon Island at Frank and Marilyn's beach place. Talk about good for the soul. I of course cooked up a storm because I love to cook. Here's the Casa Corey Lentil Soup Recipe - which is Eli's favorite comfort soup. The first time he had it was during my chemo and a neighbor had brought some over. The first thing he said was that looks gross, but agreed to try it - it was a match made in heaven. Soup is one of the only ways we actually get him to eat a variety of vegetables, meats and beans.
I promised myself I'd start writing down what I'm cooking - I generally "look" at a recipe for inspiration and then do what I feel like doing. The cinamon gives the soup a great homey feel.
Casa Corey Lentil Soup
2 tablespoons Olive Oil
1 cup onion (1 medium size onion chopped)
½ cup carrot chopped (2 to 3 carrots)
½ cup celery chopped (2 stalks)
2 teaspoons kosher salt
Sauté with olive oil for about 7 to 10 minutes – onion will become
translucent
Add:
1 lb lentils or about 2 cups
1 can of chopped tomatoes – either a 15 oz or 28 oz – I use
either – the larger one gives it a bit more tomato flavor (that’s what I had
with me on Vashon)
2 quarts (boxes) vegetable broth
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
Increase to high and bring to a boil. Reduce to low and simper with the pot covered. Stir occasionally. It takes about an hour.
Serve with a dollop of sour cream mixed in or plain and with some bread or crackers.
Enjoy.
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