As a lifelong New Yorker, I’m never ready to move out of a Summer mindset, where bathing suits, straw hats, and sandals are outfits of the day, and shift into Fall and Winter’s chilly weather, with the requisite insulated pants, fleece lined beanies and snow boots. While I’d prefer cucumber salad and iced chai for at least a few more months, I inevitably remember the following lines in Pete Seeger’s Turn! Turn! Turn!
To everything (turn, turn, turn) There is a season (turn, turn, turn) And a time to every purpose, under Heaven.
The song and this recipe remind me that it’s OK to welcome the turning of seasons from Summer into Autumn, and then Autumn into Winter with a delicious bowl of lentil soup!
In a pinch: No fresh parsley? Use 2 Tablespoons dried parsley.
Herbal Lentil Soup
Yeild: about 2 quarts, serves 6-8
PART 1
1 cup dry lentils
5 cups broth
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme
1 Tablespoon salt, or to taste
Place PART 1 ingredients in a covered soup pot on medium for 15 minutes.
PART 2
1 onion, chopped and sautéed
1 carrot, grated
¼ cup chopped fresh parsley
¼ extra virgin olive oil
Place PART 2 ingredients in a covered saucepan on low heat for 10-12 minutes. Stir occasionally.
Add 2 chopped tomatoes or a small can of whole tomatoes.
Boil all ingredients (Part’s 1 and 2) together in soup pot for 45 minutes until lentils are tender.