Soffrito and Sausage
In soffrito skillet, brown on all sides:
One of my end-of-year promises to myself, was to clear out boxes of paper files that had two seemingly ridiculous reasons to live - collecting dust and taking up space in a corner of my home. Mind you, they were well hidden behind a nice screen, so they grated on no one’s nerves but mine.
Ridding these files was like reviewing ancient history and - long story short - a very healthy, purging process, to say the least. One of the finest treasures buried in this debris, was the card-file recipe box, that I began keeping when I was a child.
Through childhood, high school, college, first homes of my own ... until about the time I published my cookbook Angel Food, I kept my family’s most precious heirlooms in this box. That collection grew to recipes I exchanged with my closest girlfriends and other trusted cooks, while I was preparing for my own food-centric career.
Among the gold that I mined in this treasure chest, was my Aunt Fran’s recipe for Lentil Soup. I made a large pot of my adapted version this last week, and I am very happy to share that recipe here.
Homemade, from-scratch soup is such a heartfelt way to feed hungry bodies, minds, hearts, and spirits. I probably don’t need to tell you that a family recipe for a meal so nurturing has that added something ... that unique nourishment that is inherent in your preparation. In other words, we naturally add love in a way that only we can. We affectionately honor a memory and even a tradition, that defines a very important part of who we are.
Deliciousness beyond measure or, in essence - love made visible on the plate (or in the bowl) - is guaranteed.
Here is a good resource that will help familiarize you with cooking lentils, one of the planet’s finest legume varieties. Asterisks in the recipe below will guide you to my notes that advise for vegetarian options.
I hope you love this soup, I do. Buon appetito from our family to yours!
Until next time, I remain ~
Your Chef and Tour Maestra,