- 1 lb of mixed beans and lentils
- 2 Tbsp of butter
- 1 Tbsp of olive oil
- 6 cups of stock(your choice)
- 4 pieces of bacon chopped
- 1 onion
- 1 red bell pepper
- 4 celery ribs
- 4 carrots
- 1 bunch of flat leaf parsley
- ½ box of frozen peas
- 1 lime cut in half and separated
- 2 bay leaves
- 2 cloves of garlic chopped
- dry herb mix- oregano, salve dill, medical chive, celery leaf, kale, parsley
- (you can make your own mix)
- Splash of red wine or beer or water
- Salt and pepper to taste
- Chop up bacon
- Chop up onion
- Cut celery into ½ inch pieces
- Peel and cut carrots into ½ inch rounds
- Cut red pepper into ½ in squares
- Rough chop parsley and set half to the side
- On med to high heat put oil and butter in large soup/stock pot
- Add onion and cook till they get soft
- Make a ring on the edge of the pot with onions
- Add bacon in the center and let cook for a couple minutes
- Stir onions and bacon together and cook till bacon starts to get crisp
- Add stock, beans and lentils and herb mix
- Bring to boil and lower flame to very low
- Let simmer for 4-5 hours with lid on
- Last hour add celery, carrots and bell peppers
- Add beer or wine or water if soup seems too thick
- (this is if the soup starts to get to dry)
- You want some broth
- The last 15 minutes add the peas and half the parsley
- Save the other half for garnish
- Salt and pepper to taste
We started the remodel because Jason’s friend suggested it. Not only suggested it, but had developed a plan. Jason was all ears. I heard about it second hand. It sounded vague but promising. So we headed to this warehouse in Greenpoint to get these colorful brackets that were the basis of this mini make over. They were bright, but something about them and the ideas that were being talked about made sense. We walked out with a bunch of them. The plan was in motion. We stopped at a bar to discuss the rest of the plan as it existed at that time. As things came together, salvaged wood shelving, the color scheme of the kitchen, things changed and evolved. Next thing you know we are painting the ceiling terracotta/brick red and the inside of the pantry became canary yellow.
The apartment is in complete disarray. So cooking is not easy, to say the least. But the Lab must continue to experiment and make new food. The latest is a mixed bean, lentil and bacon soup that could sit for hours as we continued to work on the shelving. It’s a basic soup but with a few extras thrown in on purpose and also just for the fun of it. We started with a bag of beans and lentils we found at our local Indian market. You could easily replicate the of mix beans and lentils if you don’t have access to store like this. From there it was what broth to use? We chose a combo of beef and vegetable. One, because it’s what we had available and two because given the chance I will always use broth over water. For reasons that are obvious. We also had an herb bag for soup that we found during our excavation of the pantry. Also from the Indian store. From there we added onion, bacon, celery, carrot and a red bell pepper. As the soup cooked and as I tasted it, it also changed. From seasoning, to consistency, to the acidity. I added half the juice and pulp of a lime. I always have citrus around as it’s always good for such occasions. It took the bite out the soup that I couldn’t help but wonder how it got there. I thank my friend Regina for this trick. She is a brilliant cook.
Four hours and a few layers of polyurethane later we were ready to eat. The soup was amazing and though we aren’t nearly finished with the kitchen and the shelving, at least we finished another food journey that will be part of our cannon for years to come. Now if we could just get the rest of the kitchen off the living room floor!
Recent Comments