The Joy of Lentil Soup

Tuesday night I made Lentil Soup with Greens via the recipe in the Joy of Cooking. It was hearty and perfect for what's sure to be one of the last chilly nights here in ATX. The funny thing is, our favorite Lentil Soup Recipe (Lentil Soup with Italian Sausage and Escarole from Gourmet 2008) seems to be a complete rip-off of Joy's recipe.

Okay, not a complete rip-off... but the only differences seem to be the use of ham/bacon vs. italian sausage and balsamic vinegar vs. red wine vinegar. 

I used spinach for this week's green... (Grown-up spinach not that baby stuff.) which I must say makes a lot more sense to the palate than escarole. Kale works well too btw.

Well, here's TJOC's recipe for Lentil Soup with Greens... Give it a go!

3 tbsp olive oil

4 oz ham or bacon, diced

3 med carrots, peeled and diced

3 med celery ribs, diced

1 large onion, diced

3 garlic cloves, minced

2 c dried lentils, rinsed and picked over

1 14oz can diced tomatoes (TJOC says to drain, I didn't and I think it makes a richer broth)

1 tsp dried (or 1 tbsp fresh) thyme

8 cups water (I think broth could make the flavor deeper, but water is cheaper!)

1 bunch kale/spinach, chopped roughly

1 1/2 tbsp+ balsamic vinegar

2 tsp salt

1 tsp black pepper

Heat oil in large soup pot. Add ham/bacon and saute 3-4 minutes. Add carrots, onions, celery, and garlic; saute until veggies are tender 5-10 mins. 

Stir in lentils, tomatoes, thyme and water. Bring to a boil. Reduce heat and simmer until lentils are tender 30-45 mins. Add greens to soup for last 5 minutes of cooking. Stir in balsamic vinegar and season with salt and pepper to taste. 

15under15: Pork Saltimbocca with Sauteed Spinach

(Also a Gourmet Tribute... with my mods!)
15under15s come in handy on nights like tonight... Mark's gotta have a quick dinner, play with H-man, and get back to the office.
I call these Turn-Around Nights. Turn-around Nights require something quick-fired, yet special...  something that says, "I love you, and thanks for working so hard for us." This meal fits the bill.
(Please excuse me if I seem overly sentimental- I'm listening to The Avett Brothers!)

Event:
Turn-Around Night with the Hubby (and H running around)


Menu:
Pork Saltimbocca
Sauteed Spinach with Garlic


2 (1 inch thick) center cut pork chops OR 4 1/2 inch thick center cut pork chops (bone-in)
2 sage leaves, chopped finely
2  thin slices fontina cheese (I used provolone- cheaper and just as gooey/tasty)
2 slices prosciutto
kosher salt and black pepper
2 tbsp olive oil, divided between pork dish and spinach
1 garlic clove, minced
1 plastic box or giant bag baby spinach
2 tbsp butter, cut into pieces
1 tbsp lemon juice


Preheat oven to 450 degrees with rack in middle. 
If using 1 inch pork chops, cut a pocket into each chop. If using 4 thinner chops, you're just gonna sandwich all this good stuff in the middle. Sprinkle half of chopped sage in each "pocket." Stuff/layer with cheese and prosciutto. Pat pork chops dry and sprinkle with kosher salt and black pepper. 
Heat 1 tbsp oil in a large ovenproof skillet over med-hi heat. (Note: If you don't have an oven proof skillet, cook pork chops on stove in non-stick skillet, then transfer to baking sheet to finish in oven.) Cook pork chops until undersides are golden, about 3 minutes. Turn and put in preheated oven. Roast until cooked through, about 5-7 minutes. 
Meanwhile, heat 1 tbsp oil in a stock pot over med heat until it shimmers. Saute garlic until pale golden. Rinse spinach and add to pot, still wet. Cook, covered, stirring occasionally, until wilted. Season with salt, if desired. 
Transfer cooked chops to plates. On stove, add butter pieces and lemon juice to pan, stirring to loosen brown bits. Pour sauce over chops and serve with spinach.
Kiddie Mod: Cook an extra little chop for your little one. Garlicky spinach draws in even the pickiest veggie protestor!