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Menu Plan for Spring I: Week 1, Day 3

Lentil Soup with Chorizo
Cheese Popovers

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

         This (in my humble opinion) is one of the best lentil soups I've had... certainly the best one I've ever made. The red lentils disintegrate and thicken the soup.  This serves 4.... and / or freezes very well.

Lentil Soup with Chorizo

Total time: 60 minutes 
    A little chorizo packs a lot flavor - even more if you get hot or extra spicy.

 Ingredients:

• 5oz (150gr) chorizo
• 1 1/2 cups small, green lentils 'du Puy'   or tan lentils
• 1 cup red or coral lentils
• 1 medium carrot
• 1 rib celery
• 1 onion
• 3 cloves garlic
• 6 cups (48oz, 1440ml) of beef stock
• 2 cups (15oz, 450gr) whole tomatoes
• 1 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp basil
• 1 tbs olive oil
• 1 - 2 cups tomato juice, optional, to thin

 Instructions

• Chop onion, carrot, celery and mince garlic. 
• Roughly chop tomatoes, reserving all juices.
• Sauté onion, garlic, celery and carrot in olive oil until tender and starting to color. 
• Add paprika, cumin and sauté 1 minute longer. 
• Add both lentils, herbs, tomatoes with their juices, beef stock and bring to a boil. 
• Cover, reduce heat and simmer until lentils are tender, about 30 minutes.
• Slice chorizo into bite-size pieces.
• Add chorizo and as much tomato juice as desired (if any) to thin, cover and simmer 10 minutes longer. 
• Serve.

Cheese Popovers

Total time: 45 minutes
     Popovers are so easy, and so good hot from the oven, slathered in some sweet butter, of course.  The secret is simple: whisk the eggs, then lightly whisk in the milk and flour; a few lumps are okay, you don't want to deflate the eggs.

 Ingredients:

• 1 cup (4.5oz, 135gr) flour
• 1 cup (8oz, 240ml) milk
• 2 eggs
• 1/4 tsp salt
• 3 tbs shredded cheese, Cheddar, Gruyère, Parmesan
• butter - for pan

 Instructions:

• Butter muffin pan - even if it is nonstick, it's easier. 
• Lightly beat eggs with fork or hand whisk. 
• Add flour, milk, salt and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers. 
• Ladle half the batter into muffin pan. 
• Divide the cheese evenly and sprinkle over batter. 
• Ladle the rest of the batter on top.  Cups should be 1/2 - 2/3 full. 
• Put into preheated 450F (230C) oven for 25 minutes. 
• Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned. 
• Remove and serve.

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large pot with lid, medium bowl, ladle, muffin pan Turn oven on, 450F (230C) Heat oil in soup pot Chop onion, add to pot Chop celery, add to pot Chop carrot, add to pot Mince garlic, add to pot Chop tomatoes, reserving juices Add paprika, cumin to pot, sauté Add tomatoes with juices, lentils, herbs, stock, boil

Reduce heat, cover, simmer Whisk eggs Add flour, milk, salt, whisk Ladle 1/2 batter into cups Add cheese, remaining batter, bake    25 minute break Turn oven to 350F (175C) Slice chorizo, add to soup Add tomato juice to soup if so desired Cover, simmer soup    Pause while stuff finishes Remove popovers Ladle soup into bowls, serve

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By Katie Zeller

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