Cover photo courtesy of LINC Foods
After a cold day playing in the snow, hot soup can be a powerful recovery food. This recipe from LINC foods is hearty, seasonal and warming, using organic and local produce.
INGREDIENTS: 1 Tbsp olive oil // ½ red onion from Big Sage Organics, diced // 2 carrots from Full Bushel Farm, diced // 2 garlic cloves from Royal Produce, minced // 1 Tbsp tomato paste // 1 tsp ground cumin // ¼ tsp ground black pepper // 1 cup red or yellow lentils from Palouse Brand // 6 cups water // 1 leek from Ralph’s Greenhouse or Hayshaker Farm, sliced into quarter inch rounds // 2 Tbsp butter // juice of ½ lemon.
DIRECTIONS:
- In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the carrots and garlic and cook for another five minutes.
- Add the tomato paste, cumin and pepper, stirring for two minutes until fragrant. Add the lentils and water. Bring to a simmer and cook until lentils are tender, about half an hour.
- Meanwhile, heat a pan over medium heat and add the butter and leek. Sauté for 10-15 minutes, stirring occasionally, until leeks are browned and crispy. Set aside.
- Using an immersion blender, blend the soup until about halfway until slightly thickened.
- Serve hot with a squeeze of lemon and crispy leeks sprinkled on top. Enjoy!
(Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.)
