Let me just say that the New Year is off to a raucous and challenging start. Felix is back to school as a “second semester senior” which, for some reason seems to mean to him that he’s completely autonomous and in charge. Don’t think so. Also Jeff is back at the General Assembly which means long days for him and meal uncertainty for me. Will anybody be home for dinner? If so, when will they be here? And if they show up, will they even be hungry? And to top all of that off, Felix has just informed me that I’m no longer an Aries! Where will it all end? One very significant thing that has occurred is that my stupendous photographer/designer/technical director and pal Caroline—as I knew was just a matter of time when we started ClareFare—has been scooped up by DailyCandy.com and is therefore moving to New York. Huge thanks to Caroline for everything she’s done to make this blog a success. It wouldn’t even exist without her, let alone in this spiffy state. I’m so happy for her, and nervous for me! She’s been tutoring me on photography and posting but I have to admit, it’s all new and somewhat scary. Nonetheless, my resolution was to be brave and try new and daunting things, so here I go, with Caroline as my inspiration.
However, before I start dealing with my techno-challenges, I think I might need a little comfort food, It seems to me that this old fave—lentil soup with kielbasa—might be just the thing, especially since I think everyone’s suddenly coming home for dinner . I need to steel my nerves and strengthen my resolve so here goes. If you’re reading this, it worked!
Lentil Soup with Kielbasa
Serves 8
4 ounces bacon, coarsely chopped
3 leeks, rinsed and coarsely chopped
2 carrots, chopped
1 onion, chopped
2 celery ribs, coarsely chopped
2 teaspoons ground cumin
6 whole cloves
1 lb. dark green lentilles de Puy (dark green French lentils)
2 bay leaves
Salt and Pepper
1 lb Kielbasa, cut into rounds
Balsamic Vinegar to garnish
In a large pot over medium heat, sauté the bacon until lightly browned. Add the vegetables, cumin and cloves and continue sautéing until browned, about 10 minutes.
Add the lentils, bay leaves, salt and pepper and about 2 quarts of water. Simmer, covered until the lentils are cooked, about 45 minutes. Add kielbasa stirring until it is properly heated through, about another 10 minutes.
Serve with Balsamic Vinegar drizzled on top.