Growing up, I was a fairly picky eater. It wasn’t until I reached my late 20’s that I began to go beyond my comfort zone when it came to food. I told my mom I was making this soup, and I think she was a little shocked. Then again, she’s surprised that I now occasionally eat pork, chickpeas, and a host of other foods. Soup may actually be on that list, as well.
I’m a big fan of Michael Pollan, and having read both In Defense of Food and The Omnivore’s Dilemma, I’ve been making efforts to expand my culinary horizons and venture into the world of plant-based proteins. That brought me to lentils. I have to say, the lentils in my pantry have only served one purpose before today: pie weights. But, lentils are high in protein and fiber, and enough people seem to like them that I thought I’d give them a try.
I came across a highly rated soup recipe that seemed perfect for my experiment. So I embarked on a new culinary adventure. I do admit that I’m not sure what I think of it yet, but I am willing to experiment a little more with lentils.
Continue reading
Categories: Low-Carb · Low-Fat · Soup
Tagged: lentils, tomatoes
I have somewhat of a fascination with French bistro cooking, which may have been obvious considering the name of this blog. Perhaps it’s the thought of eating in a cozy little bistro, the idea of getting a homey meal when eating out, or simply that it’s far removed from the perceived glamour of French cooking. It’s likely a combination of all three, and perhaps a little something more.
To me, bistro cooking is really the perfect Sunday lunch. On a rainy day like today, what better to soothe you than a steaming bowl of soup topped with toasted bread and melted cheese? Now, imagine this soup has taken three hours to cook, you’ve deglazed the pan not once, not twice, but three times, and you’ve taken the time to search out imported Swiss Gruyère and a freshly made baguette. Doesn’t this labor of love sound like heaven? Okay, I admit, it’s heaven after the first hour or so. The first hour that the onions are in the oven, my nostrils stung and my eyes watered, and I feared my home would never smell the same.
But after that first hour, as the slices started to turn golden in my oven, a sweet aroma filled the air. As my onions were about to come out of the oven for the first time, both my giddiness and trepidation grew. Would this soup meet my high expectations? Would it be worth the time and effort? At that point, I could still only wonder, and continue to cook.
Continue reading
Categories: Soup
Tagged: Cheese, comfort food, Vegetables
