I’m not sure why I continue to be surprised by the date when I wake up each morning, but I am. We are officially within the 12 days of Christmas.. but no lords or leaping over here. More like one Sarah cleaning, packing, wrapping, baking, reviewing anatomy and assessment for her new job, knitting and helping her husband finish off his Christmas list.
Yesterday was a beautiful day with highs in the low 70s. Danny has been working from home this week and we took full advantage of the warm weather with a late afternoon walk through Piedmont. I’ve been working through some injuries the past few days so this brisk 4 mile loop was perfect for me.
Last night, Dinner was another winner compliments of JOY. In our bowl…
Lentil soup with pancetta and kale. It was my first time cooking with kale. Danny and I both agree that this last minute addition was the all-star ingredient. Our soup was served along side some of my homemade bread (defrosted and warmed in a 250 degree oven).
Lentil Soup from the Joy of Cooking
- 3 T. olive oil
- 3 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 1 large onion, diced
- 3-4 oz. of pancetta, diced
- 3 cloves garlic, minced
- 8 c. water
- 2 c. lentils, picked over and rinsed
- 1 14.5 oz. can diced tomatoes, drained
- 1 t. thyme
- 1 1/2 t. balsamic vinegar
- 2 t. salt
- 1 t. black pepper
- 1 bunch kale, trimmed from stems and chopped
Sauté first five ingredients in olive oil. Stir in water, lentils, tomatoes, and thyme. Bring to a boil, and simmer 30-45 minutes. Stir in vinegar, salt and pepper. Add kale and cook until greens are softened but still bright green.
The soup also yields plenty of leftovers when you are cooking for two. Should make for a great lunch today and freeze well for future goodness.
Next up today…
this one is mine! Danny’s is all done.
And most deliciously dangerously importantly, getting my cookie baking on. Have a wonderful day and watch out for those Lords ‘a Leaping!