Soup and logs

First of all, I am sitting here writing in front of the television, which is playing the new Yule Log 20-minute film that Roku just added on their holiday channel. I think I actually feel warmer. The sound helps - I love the sound of popping wood. We must light up our wood stove. We haven't used it at all this year - despite temperatures below 20 for the past week - because it just seems like SO MUCH WORK to go scavenging in the city parks for kindling. Also we have a baby and the stove will be filled with fire. But still.

We visited relatives in Chicago this weekend and, aside from wonderful dinners and an abundance of new toy hand-me-downs for the boy (thanks Steve and Lisa!) I came home with a new lentil soup recipe. It's from the Williams Sonoma Soup book but isn't on their website for some reason, so I emailed it to myself and tried it tonight. It is delicious and easy, coming together in about 45 minutes. The lemon is definitely the secret ingredient - it really brightens the flavors. We ate it with a hearty sourdough loaf and a couple of cold leftover Chicken Adobo pieces. Easy, healthy.

Here's the recipe:

2 TB olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic
1 bay leaf
2 tsp curry powder
1 cup canned diced plum roma tomatoes with juice
1.5 cups dried brown or pink lentils, picked, rinsed, and drained
6 cups chicken, veg or beef broth, or a blend
1 lemon, sliced
1 cup coarsely chopped spinach
salt and pepper

In a large saucepan over med-high heat, warm the oil. Add the onion,
celery, carrot, garlic, and bay leaf and saute until the vegs are
softened, about 5 minutes. Stir in curry powder and cook until
fragrant, about 1 minute.

Add tomatoes and juice, lentils, stock, and lemon slices. Bring to
simmer over med-high heat. Reduce heat to med-low, cover partially
and cook stirring occasionally until lentils are tender, about 30
minutes. Discard lemon and bay.

Just before serving, stir in spinach, reduce heat to low and simmer
until the spinach is wilted but still bright green. Season to taste
with salt and pepper.

Enjoy!