This And That

We are half way through Autumn.

Hard to believe when I live with temps in the high 80s!

I looked for a postcard that celebrates Autumn and this is what I found.

Gorgeous!

Postcard of Beaulieu Vineyard, 

Entrance to Historic Vineyards "BV1" and BV2", Napa County. 

From WINE COUNTRY:30 Postcards published by Chronicle Books

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Let me ask you a question.

Do you soak your lentils?

Last weekend the first true cool down arrived and I made lentil soup.

I wanted to make something a little different and pulled out 

VEGETABLE SOUPS: From Deborah Madison's Kitchen.

Deborah soaks her lentils.

She says "they cook better, more quickly, and seem to have more flavor when soaked".

So, I soaked my lentils for 2 hours (Deborah's suggested time).

Here's the recipe I used - a good one for Meatless Monday!

A RUSTIC LENTIL SOUP WITH SPINACH

All greens are good with lentils, and I (Deborah Madison) especially like to add them to a soup that's going to be a meal. That way you get all your good foods together in one bowl. 

1 1/2 cups brown or mixed lentils, soaked if possible

2 to 4 tablespoons olive oil 

1 large onion, finely diced (I used a red onion)

1 carrot, grated or finely diced (I like my soups chunky and I love carrots. I put in two carrots chopped.)

1 red bell pepper, roasted, peeled, and chopped or 1 bottled roasted pepper, chopped 

2 tablespoons chopped parsley

2 garlic cloves, chopped

2 tablespoons tomato paste

1 tablespoon prepared mustard

1/2 cup dry red wine

1 bay leaf

6 to 8 cups water, vegetable stock, or chicken stock.

Sea salt and freshly ground pepper

Hefty bunch of spinach, stems removed, leaves washed and chopped

Chopped mint or parsley for garnish

Red wine vinegar to taste

1. If you haven't soaked then, cover the lentils with hot water and set them aside while you start the rest of the soup.

2. Warm the oil in a wide soup pot. Add the onion, carrot, red pepper, and parsley. Cook over medium heat, stirring now and then, until the onion is softened and starting to color, about 10 minutes. Add the garlic, then stir in the tomato paste and mustard, working both into the vegetables and cooking until there is a film on the bottom of the pot. Pour in the wine, scrape up the pan juices, then simmer until partially reduced after a few minutes. Drain the lentils and add them to the pot with the bay leaf and water, using the larger amount if the lentils were soaked only briefly, Bring to a boil, then reduce the heat to a simmer, cover the pan, and cook for 30 minutes. Add 1 1/2 teaspoons salt and continue cooking until the lentils are soft, another 10 to 20 minutes. Taste for salt and season with pepper.

3. Add the spinach to the soup and cook until wilted, about 2 minutes. Taste the soup and add the mint and a little vinegar to sharpen the flavors.

This makes a LOT!

***

It's supposed to rain this weekend.
That is good.
Musashi's Garden needs the rain.

I'm planning on reading.
I've been saving THE BEAUTIFUL MYSTERY: A Chief Inspector Gamache Novel
by Louise Penny for several months now -- just waiting for the right moment to visit
with Inspector Gamache.
This is the weekend!
A cup of tea, a kitty (or three) curled up next to me and a good book.

And when I'm not reading I'm going to do this:

Many thanks to the lovely Beth for hosting Postcard Friendship Friday each week.

Light and love to her and to her family.

I'm also joining On The Menu Monday.

Remember to pray for the victims of Hurricane Sandy.

Wishing you well, much joy and a fun filled weekend!