Last week like so many of us,  I was down in the dumps.  When that happens, I especially like to cook.  Being that it was raining and cold, I decided on something to warm the cockles of a saddened heart:  

 Lentil Soup with Ham Topped with Homemade Croutons

This is my recipe, evolved over years of cooking for my family.  We never had it when I was growing up, so it wasn't until I had a kitchen of my own that I happened upon and fell in love with the spicy little lentil.  

For this recipe I'm offering apprx measurements using a pound of lentils, but you could double it for a large crowd or make a smaller batch for one or two (with leftovers).  

You can increase or decrease the ingredients or spices/herbs or omit them entirely.  Lentils are adaptable to any taste.   The basic ratio of lentil to liquid is what's important.   

wash 1 pound (2 cups) lentils and add 8 cups water to pot

chop and saute 1 large onion in olive oil

saute celery...soon I'll add my herbs and carrots 

fresh parsley from my summer herb pots

fresh (tempermental) rosemary 

I use whatever appropriate herb I happen to have.  This time of year, I am nornally growing big thyme plants, but the weather was awful this year so they keeled over mid July.  Since I like thyme in this recipe, I'm using a small amount of dried (careful with dried thyme and rosemary, too as they each become very strong in dried form).  

I had a good year with growing parsley so I can use both kinds in this soup and my very fussy rosemary plant that goes in and out with the weather.  

rosemary coarsely chopped and ready to go 

the trick is when one veggie starts sizzling to add the next and not lose the sizzle.

so far, one by one I've added one large onion, 3 large stalks celery chopped fine, then four carrots.  Next I add my herbs, in this case some chives, parsley and rosemary. this method keeps everything browning and not steaming. 

*****

 at this point, any sadness I've felt is gone and the smells and sounds and momentum of prep and cooking has taken me to a another place 

 *****

 I like to saute all ingredients except the lentils before I add them to the soup, herbs and spices included.  But you don't have to do that.  If you have the time, this method wakes up the flavors and releases the sugars which dramatically enriches all the flavors.  And for soup, deep flavors are what it's about.  

 Lately I'm adding tumeric to all bean dishes, even if it's a pinch.  This gorgeous golden spice adds a special piquant richness I find irresistable.  Does a pinch make a difference?  I think so.  Try it.  Why not?

the sounds and smells of herbs and vegetables will fill the kitchen right about now.  time to add five or six finely chopped cloves of garlic right in the middle.  (I keep a special jar I make every weekend of garlic in oil, just for soups and sauces).  saute for a minute..don't let the garlic brown! (makes it bitter)

next I'll add a pound of thickly chopped ham.  I trim the rind, keep the fat - it adds spectacular flavor and richness.  for this recipe you could also add Italian sausage

I will be adding white wine, salt, pepper, 4 dried bay leaves, dried thyme, a pinch of tumeric 

 

ready for the lentil pot!

deglaze the pan with a cup or so of dry white wine

good to go!  

I like to add the juice and rind of a lemon at this point  

 You can use a slow cooker, a soup pot on very low for an hour or two.   For stove top cooking, please keep an eye on the texture.  You don't want too much evaporation, so cover tightly, cook slowly and stir.  

I use an electric combination pressure cooker/dutch oven/slow cooker that  I received as a gift last Christmas.  Aside from my dog Petunia who would accompany me to hell and back when I'm cooking, it is my best friend in the kitchen.  I've read I can even bake in it.  (I haven't tried that yet.)  

this is after the soup has pressure cooked on high for 25 minutes.  you could eat it is now, but i'm going for a deeper flavor, so I'll add more herbs at this point and slow cook for an hour

 a pinch of red pepper flakes, a little more thyme and rosemary, and a bit more salt and pepper  and another hour of cooking will make it perfect

patiently waiting my Patootie girl knows there's something really good going on.  she also knows something delicious will end up on the floor and she'll be there to "help"

I had a half loaf of ciabata, I cubed and sauted in butter and some garlic oil, adding fresh grated pepper and salt and directly grating fresh Parmesan cheese on it when it was hot from the pan so the salt and pepper and parm melted into the crispy bread bits.