Soup's On

Basic Lentil Soup
Olive Oil Cornbread with Red Pepper Flakes
Salad of Mixed Greens, Apple, Candied Pecans and Gorgonzola





Basic Lentil Soup

Serves 8

Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, diced
- 1 leek, cut in half, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 1/2 cups dried French green lentils, rinsed
- fresh grated parmesan cheese (optional for garnish)


In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery and carrot and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and add the lentils. Cook the soup at a simmer with a lid for 1 hour, or until the lentils are tender. Taste for more salt and pepper. Serve warm and top with fresh grated parmesan cheese, if desired.


Olive Oil Cornbread with Red Pepper Flakes

Serves 8

Ingredients
- 1 1/2 cups cornmeal
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon red pepper flakes
- 3/4 cup graded sharp, white cheddar cheese
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 cup milk

Preheat the oven to 375 degrees F. Generously grease a 9 by 5 inch loaf pan and line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and milk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and the red pepper flakes. Finally, add the olive oil and mix everything together until combined. Pour into the prepared baking dish and bake for approximately 26-30 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool in the pan for 10 minutes, then lift up the parchment paper and cornbread and transfer to a wire rack. Slice and serve slightly warm or at room temperature. This cornbread is best the day it is baked but will keep in an airtight container for up to 2 days.