Food That Comforts..... plus it's just plain good....

So many ups and downs of late that have taken a toll on all of us that having some down time is always appreciated. I've always said change is good since I look at shake-ups as a portal to new adventures, but sometimes they can be irritating too. Lately, it's been a bit of both and to tell the truth I'm looking forward to calm, boring days.....

A lot has been said about the all too familiar term "Comfort Food" and it usually refers to heavy, calorie laden dishes that many people can do without, but this time I've got something great, nutritious, cheap and easy. What more could anyone ask for, right? Don't know about you but we've decided to improve our diets, our health and try (notice I didn't say 100%...) to do better, being truly "into" food I hope you will  forgive our slip-ups that are sure to come..... just can't help it when there are so many temptation about.

Anyway, here's  my version of an Italian Style Lentil Soup, which I make both as a soup and a main dish by simply varying the amount of liquid used, but however manner that you choose to serve it, you'll find it's pretty amazing.....

Italian Style Lentils.- All I can say is MMMmmmm...... A traditional New Year's Day dish in many parts of Italy but with a little twist.....

2-3 Tbl Olive Oil
1 cup onion, chopped into small cubes
1 cup celery, chopped into small cubes
1 cup carrot, chopped into small cubes
1/8 - 1/2 tsp crushed red pepper flakes
1/8 - 1/4 tsp fresh ground pepper
3 garlic cloves, crushed or pressed
3 cups to 6 cups chicken or beef stock (see note)
6 oz tomato paste
1/2-1 cup red wine
1 sprig of Parsley, tied
1 cup lentils
1-2 tsp amino acid liquid, preferably Bragg's in lieu of salt
Fresh grated Parmesan Cheese to taste when serving

In a large pan, heat the olive oil until hot over med-high heat and add the "trinity"(onion, celery, carrot) and stir fry for about 5-10 minutes, stirring all the time to tenderize them. Add the red pepper flakes, pepper and garlic and stir to combine for a minute or two. Now add the tomato paste and cook it for about 5 minutes to get it to thicken. Add the liquid, wine and mix well before adding the lentils and the parsley.

By this time you will have a good boil going so lower the heat and bring it to a simmer. Allow to cook for about 30 minutes before checking and insure the lentils are whole and just beginning to get tender or they'll fall apart. You might have to cook for an additional 15-20 minutes.

To serve, grate some cheese over top and enjoy.

NOTE: You can use vegetable / chicken or beef stock, whichever you prefer. You could also add some bacon or bacon fat, render it and use instead of the olive oil, but if you want it vegetarian leave as is. I did not use any salt at all in this dish and allowed the amino acids to provide the flavor instead. Once you add the cheese as a topping you can omit it altogether, there is no need to use salt but if you need it, add some Kosher or Sea Salt. You could also use any variety of lentisl for this dish and if you add more liquid and turn it into a soup, you can also add greens, chilies, okra, tomato, nuts, small pasta or any other addition to make it even heartier.
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I hope you will enjoy this wonderful dish, we all find it very filing, easy to make and so tasty!  Use the vegetarian version and give your body and budget a rest without having to sacrifice a thing, isn't that a good idea? Plus, this is a do ahead meal too, perfect for a busy weekday when time is short. Make a big pot, have for dinner and save the rest for another day!

So go ahead, enjoy!  Talk soon............