The Comfort of Lentils + Freezer Friendly Dinners

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I love lentils and I’ve had a lifelong obsession with them.  My personal lentil memories span from school lunches my mom and grandma would pack - to making them for the first time on my own during the summer I moved to the farm in Connecticut. Yes, the summer of my 75 lb. weight loss that turned into a 160 lb. weight loss was fueled by cooking lentils. No, no I did not lose the weight by eating lentils only. But what I did do that summer is cook lentils over and over and then over and over again until I could taste childhood memories in my mouth. I never cooked for myself until that summer, when I took responsibility for my food, so I started in a familiar place. I began cooking by zeroing in on a food I loved and had plentiful memories of.

Sure, when I brought lentils to school in my California Raisins and Punky Brewster thermos’ kids laughed and not even my own brother would open my thermos but, nevertheless, I persisted. St. Peter, my brother Lou’s friend, he was the one who always came to my rescue. As I walked over to my brothers lunch table, thigh overlapping thigh - little, brunette, pig tailed and always smiling - I could see Louis’ eyes cast downward, while Peter locked eyes with mine and upon my arrival would extend his arms to meet my reach. My hero. I wonder where Peter is now. I wonder if Peter is single. Peter is probably an incredible dad today.

Food always brings me back to love and then back to emotion and then back to food and love - and the cycle continues.  

Needless to say lentils make a great lunch, dinner and leftover. One bag of lentils goes a long way, and they’re simple to cook. Hard sell: lentils should be a staple in your pantry. Done. This soup was always my poor student special and they were equally functional post-college when I was a poor receptionist with two roommates. Note they are equally functional and tasty as a new entrepreneur starting her career over again.  

And, as much as I’m yearning for spring time love, picnics, parks, rolling in the grass and cooking light - tonight I reached deep into the depths of my freezer to find a taste of home. It’s not very cold tonight in NYC and Phil didn’t see his shadow last week, but the ground is cold and wet - trees are bare but bathed in promise and I am hungry.

From my kitchen and freezer to yours, let there be lentils in your home. With a few weeks left to winter, you won’t regret making this hearty, vegetable heavy pot of beans - for with it comes promises of many future meals and the certainty that spring will come. Enjoy these soup friendly nights - even if you - like me - may be cooking and eating for one.

xo

Lentil Soup With Sweet Italian Sausage & Escarole

1 lb. sweet Italian sausage (de-cased) *sausage was traditional in my home, but a smoky pancetta works and if you want to lighten the load, chicken sausage works too
¼ cup of olive oil (plus more for drizzling)
3 cloves garlic (peeled and minced)
1 lb. bag of carrots (peeled and cut into rounds) 
6 stalks of celery (diced)
3 large onions (diced)
1 28 oz. can of diced tomatoes (PLAIN, no added spices!)
1 lb. lentils (sorted and rinsed)
6-8 cups of chicken stock (depends on your own preference for soup thickness - add more if you want your soup a little thinner)
3-4 dried bay leaves
1 head of escarole (cleaned, dried, roughly chopped) *again, escarole was traditional in my home - but I often use any green or a mix of greens in my lentils - anything from swiss chard, to spinach or kale
Grated Locatelli or Parmigiano for serving
Red pepper flakes for serving *I only like my lentils with spice, like my men - you feel me?


-In a large stockpot over medium heat, heat the olive oil and saute the sausage
-Add onions and garlic sauteing for 20 minutes, or until the vegetables are translucent and tender
-Add the celery and carrots and saute for another 10-15 minutes
-Add tomatoes and the chicken stock
-Add drained lentils and bay leaves, cover your pot and bring everything to a boil
-Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender
-Add in escarole, mixing into the lentil soup in small bunches
-Continue to cook uncovered for an additional 15-20 minutes until escarole is fully incorporated and cooked into the soup
-Check the seasoning, adding additional salt or pepper as needed 
-Serve large nommy bowls drizzled with olive oil and heaped with freshly grated cheese 

tina corrado