This year, I ordered a bunch, through the good people at
, from the
that looks to be a legit small farm operation (serving high end restaurants being the hallmark of one). I liked them although the ones from the Union Square market were better. I made soup, of course but with red lentils for added comfort and heartiness. I experimented with a couple of other recipes as well. I am really kicked about one of them and it made the cut for the Summer issue of
This is a simple soup. Something that evokes the happiness in its humble ingredients and pays them due respect. No strong notes allowing all the flavors to come together on their own. Nothing fancy. Just everyday food.
Red Lentil and Nettle Soup
3/4 cup red lentils
1/2 red onion, halved lengthwise (I like to leave the onion in chunks for this soup)
4 cloves of garlic
1 cup vegetable stock
1 cup water + more as needed
1 tsp cumin
1 T butter
handful of nettle leaves, picked and washed
salt to taste
Over low heat, melt the butter and then toast the cumin seeds till fragrant. Add the onion and garlic and sauté for a few minutes until tender.
Add the lentils and toss till they are all coated with butter and cumin. Season with salt.
Pour in the stock and water and bring to a boil on high heat. Lower the heat to medium, cover and cook until lentils are soft, about 10 minutes. Add more water if too thick.
Sprinkle the nettle leaves and let them cook for a few minutes until they wilt and feel tender. They will no longer have the 'sting'.
Serve warm with a teeny bit of butter and perhaps some mint.