Make no mistake-big bird is in the fridge waiting for his day in the oven. Here is a recipe option for the next day. Lentil soup is your ticket to a balanced meal in a bowl. All good, no excess.
When I’m looking for comfort food in cold weather, or as an antidote to overeating, I make my mother’s basic lentil soup. Lentils are small and mighty. High in protein and fiber. And, more http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52
Once, the soup starts to cook down, the lentils get sticky. First they stick, then they burn. If this happens, kill the burner, take a whiff, if you don’t smell BURN, cover them and give them a few minutes to unstick themselves. Then, add a little water, stir well, turn them on and start again. If you have burned them -quickly get another pot and pour the soup in it- you can scoop down to the bottom except for the burned lentils (or you will have the scorched flavor for dinner- which I don’t recommend). Try it!
One bag of lentils- washed well and drained- remove anything that doesn’t look like lentils
Three- four cloves of fresh garlic, peeled and cut in thirds
4 TBL olive oil, salt to taste
Four cups water
Put washed lentils, salt, garlic, oil and water into a large pot on low heat. Bring to a boil slowly, so it doesn’t boil over. Cook for at least two hours, uncovered stirring regularly. When the water has cooked down after about 45 minutes, set a timer and check it every 15 minutes, stirring it well. You may need to add more water.
Lentil soup takes well to add-ons- like chicken broth in lieu of water, or adding leftover pasta or rice after cooking. Some like to add vegetables or a little tomato. I like it plain- with hot Italian bread and butter.
Try this song- also plain but surprisingly wonderful – Pink Martini out of Portland, Oregon. http://www.youtube.com/watch?v=9Jz706sJMjg