In many parts of the workd, lentils are considered good luck and are enjoyed on New Year's Day. This traditional Spanish soup is nourishing, soothing and zingy.
Ingredients:
2 T olive oil
2 T butter
1 onion, chopped
3 cloves garlic, minced
1 cup chopped carrot
1/2 cup chopped celeriac
2 cups diced potatoes
1 cup finely chopped kale
2 t 'nduja (and/or sliced and cooked chorizo)
salt and pepper, to taste
2 cups lentils
1 jar crushed tomatoes
5 cups water or broth
dash of red wine or cider vinegar, if needed, for brightness
Warm the oil and butter in a cast iron soup pot.
Add the onion, some salt, and let it soften.
Then add the garlic, carrot, celeriac and potatoes, mix, and allow them to cook for about 5 minutes.
Clear a little space on the bottom of the pan and add the miso and 'nduja, and leave untouched to warm for a few minutes.
Give everything a good stir, then add the lentils and let them cook for a minute or two, stirring frequently.
Add the crushed tomatoes, mix, then add the water or broth (adding this hot will save you time).
Bring everything to a simmer and cook util the lentils are soft.
Taste and add vinegar if needed.
Enjoy with some crusty bread, or next to a spicy sausage or two.
