LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/870890
50 Fall 2017 LOCALadk Magazine LOCALadk Did you know that lentils are a legume that date back more than 8000 years, and remain a staple in modern European, Middle Eastern, and Indian cuisine? They are referenced in the Book of Genesis when hungr y Esau sold his birthright to Ja- cob for a bowl of lentils. Lentils cook more quickly and are more digestible than beans. They don't need to be soaked before cooking, and contain no sulfur, so they don't produce gas. Lentils benefit the lungs and circulator y systems in the body, which makes them a great food for fall and winter meals. Soup-making Notes: *1. We make this soup with fresh fall vegetables and herbs provided by our local farmers and easily found in the produce section at Green Goddess. *2. You will get some good practice at mastering knife skills with this recipe. Just make sure you use a well-sharpened knife and tuck your fingers to keep them safe. *3. The term "sweat the vegetables" means cooking them in oil or broth on a low temperature, with a pinch or two of salt to draw out some of their moisture. This culinar y technique enhances the flavor of the food, while not changing the color. You don't want to brown the vegetables, just cook them until softened. This is best achieved when the veggies are cut into small pieces. *4. Add a pinch or two of salt at ever y step in the cooking process. By adding small amounts of salt throughout rather than at the end, you draw out the flavor of each ingredient without over-salting your meal. *5. If you saved your Summer 2016 issue of Local ADK, look for our recipe for making a simple vegetable stock from scratch. *6. This soup can be transferred to a crockpot after the sweating process is complete. Add all the stock at once and wait until the lentils are tender before adding the tomatoes, tomato paste, and lemon juice. The acid in the tomatoes and lemons prevents water from being absorbed into the other ingredients. *7. Ser ve the soup with fresh sourdough bread or brown rice for a hearty fall meal. Harvest Vegetable and Lentil Soup By Tammy Loewy Photos by Jessica Chevalier