Saturday we went to friends for dinner.  I made a pumpkin pie from the same Sarah Beth recipe.  Sunday we had Sour Kraut and Polish sausage.  

Monday I made lentil soup from Ina’s new cookbook.  It is definitely better than the lentil soup for Instant pots from Williams Sonoma, however there is a lot of chopping.  A full recipe serve 8-10.  I made the full amount so I could get at least 2 days without cooking.  Day 3 I plan to make a salmon salad to have with it.  

Ingredients:  

1# French green lentils

4 C chopped yellow onions (3 large)

4 C chopped leeks, white parts only (2 leeks)

1 T minced garlic (3 cloves)

1/4 C EVOO, plus additional for drizzling 

1 T kosher salt (halved)

1 1/2 t black pepper

1 t dried thyme

1 t ground cumin

3 C chopped celery (8 stalks)

3 C minced carrots (6 carrots)

3 quarts chicken stock

1/4 C tomato paste

2 T red wine vinegar 

Freshly grated Parmesan cheese

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.  Drain.
2. In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.  
3. Add the celery and carrots and sauté for 10 minutes more.  
4. Add the stock, tomato  paste, and lentils.  Cover and bring to a boil.  Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.  Check for seasonings.  
5. Add the vinegar and serve hot, drizzled with oil and sprinkled with grated Parmesan.  

I will take a picture Tuesday.  Until then I will post my sauerkraut which was delicious.