Lentil Soup

When will the farmers’ markets open back up- not soon enough! I’m can’t take it anymore…tomatoes that taste like cardboard, greens that are tasteless, produce that has been shipped in probably 2,000 miles (+), no connection with my food….when oh when will the farmers’ markets be open again! I need my fresh fruits and vegetables…I need my weekly visits to the farmers’ markets.

But, I’ll have to wait, at least until about the second or third weekend in March until the markets around Missouri start to open back up.

Until then I’ll have to try and savor what frozen vegetables I have left from my own garden this summer (which isn’t much except broccoli, sweet corn, green beans and some tomatoes).

It’s always about this time of the year that I start to get antsy for the growing season to hurry up and make it’s appearance. Maybe because of all the seed catalogs I’m thumbing through, the farmers’ markets workshops/conferences I’m attending for my job, the diminishing frozen vegetables in my deep freeze or maybe because I’m just tired of the cold, bone-chilling weather. (It’s probably a little bit of everything.)

So, to celebrate the farmers’ markets opening soon (about 2 months) I’ve got a “fresh” recipe today!

Baldwin Lentil Soup
by my mother
3 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
½ tsp. garlic powder
¼ tsp. dried basil
salt and pepper to taste

In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.