I had some time off yesterday afternoon, and decided to buck up and attempt to enjoy the winter weather. I bundled up and had a lovely hike at Bear Canyon. The white snow, the quiet crisp air, and the snow crunching beneath my feet was all quite pleasant. On the way back I was craving a nice bowl of tomato soup, and I remembered a wonderful recipe I learned from my friend Sarah in El Salvador. Paired with some "grown-up" grilled cheese and a nice glass of Cabernet.. yum yum. In summer I use only fresh tomatoes, but since the ones at our market looked less than ideal I used a combination of fresh and canned.
Tomato-Lentil Soup
5 Roma Tomatoes
1 can organic peeled stewed tomatoes
2 cups red lentils
2 T. Olive oil
1 white onion, sliced
Salt and Pepper to taste
Fresh cilantro to garnish
Bring a large pot of water to a boil. Add fresh tomatoes, and cook until skin breaks open, about 5 minutes. Set tomatoes aside, and add lentils. Cook until soft, about 20 minutes. Drain lentils, reserving water. Using the same pan (less dishes), saute onions in oil until soft, about 7 minutes. Add canned tomatoes, peeled fresh tomatoes, and lentils. Season, and add enough of the reserved water until desired consistency is reached. Simmer 10 minutes. If you'd like a smoother texture, take half of the soup and puree it in a food processor. Garnish with fresh cilantro and a splash of olive oil.
Grown-Up Grilled Cheese
2 slices whole wheat bread
4 slices cheese of your choice, splurge a little
Assemble like normal cheese sandwiches and grill on a grill plan if you have one available. Slice each sandwich in half, so each person gets 2 different kinds to enjoy.