As you might imagine, being the Cheese, Wine and Specialty Manager I get a few perks, like samples of beer, wine, and cheese. But I also orchestrate the demos of products at the store. Soofoo is one of the those foods and I was fortunate to receive a sample. Not to sound like an advertisement for the product, but having it on hand allowed this soup to come together in a snap.
I was hankering for a good, hearty soup and this great mix of lentils and grains really made it happen. Pulling some lamb stock from the freezer that was demanding to be used and combining it with veggies, bay leaves and a splash of red wine vinegar led to the creation of what will be a new classic in my repertoire.
Lentil and 6 Grain Soup (made with Soofoo)
1 cup lentils and grains (equal amounts green lentils, brown lentils, black lentils, long grain brown rice, wheat berries, oats, barley, rye berries, buckwheat)
4 cups lamb broth (beef or mushroom would also work well)
2 cups water
2 tablespoons olive oil
1 small onion, diced
4-5 cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
1/2 bulb fennel, diced
3 dried bay leaves
8 parsley stalks, divided
1 teaspoons salt
1 teaspoon red wine vinegar
1 teaspoon black pepper
In medium size saute pan heat olive oil. Add onions and garlic and cook 3-4 minutes until translucent. Add carrots, celery, fennel and salt and cook another 3-4 minutes until softened. Add stock, water, bay leaves, parsley stalks and lentil and grain mixture and bring to boil. Reduce heat to medium and cook for 30-40 minutes until grains and lentils are cooked. Add red wine vinegar and adjust for salt and pepper and serve.
Recipes currently inspiring me:
Sour Cream Poppy Seed Milk-Braised Cabbage at Cinnamon Spice and Everything Nice
Spinach, Steak and Artichoke Pasta at Bitchin’ Camero
Baked Potato Soup at Smitten Kitchen