Yesterday was Canadian Thanksgiving. It's just the P-Man and I...so no need to go crazy cooking a 17 pound turkey! I decided to cook a nice little ham...and it turned out well-eventhough the above mentioned P-Man pooh-poohed the delicious delicata squash chunks I scattered at the bottom of the roaster.Today I woke up thinking that a fridge clean-out was overdue, with my vegetable crisper needing special attention. I decided to make some lentil soup. I looked at 3 recipes, and as usual, what I had on hand determined the final product. Below is the link to the original recipe from CHOW.com Below that are my substitutions. Enjoy!!
I had no celery, so I used 3 sad little parsnips, peeled&diced.
I used a nice fat leek-white part only as my 'onion'-may I say that splitting the leek in half, slicing in half moons and rinsing in a colander has to be the easiest way to get clean leeks into any dish!
I have been enjoying HUGE cloves of fresh, sticky elephant-garlic& used 2 fat cloves!!
I used 4 cups of homemade chicken stock.
I used 1 15 oz can of Italian Stewed Tomatoes-my favourite in everything(especially macaroni w butter-bowl, BIG spoon-SIGH!!)
I used Du Puy lentils-rinsed
No Bay leaves-must be out
No Thyme either, used a pinch of Herbes de Provence I smuggled back from Nice last year.
I used Sherry vinegar...and nope...no spinach hiding in my crisper!!
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