Summer's Bounty, now in Winter Soups

Maybe it's the fact that it's dipped below zero, and the wind is howling, and although there is no snow on the ground, there's lots in the air. Maybe it's the fact that my Veggie Patch Harvest Share is used up, and all I've got left from the gardens are some potatoes. Maybe it's the fact that I'm not yet getting supplies in to make into soup, and so I've been going to the grocery store, and despite the abundance, most of what's for sale seems a little grim.

Whatever- this week has seen me really start to crack open the seals on my Mason jars and open up the Ziplocks from the freezer and make some foods that really warm the soul.  Opening that first liter of tomatoes brought back the bushel that Julie and I put up together in August, and the opened jar smelled just like summer. I canned some with balsamic and basil, and it was so lovely. My fridge is full of pickled beets, cukes and jalapenos, and it's so nice to remember all this bounty from the warm months... No need to suffer the pallid tomatoes and wan cukes. Nope. Not for a little while.

So here's what we ate last night- and today (well, and probably tomorrow- it seems to feed 8-10). I got to feed some wonderful folk with this one- the talented Kim, farmer Paul and the music maker Jennifer (who needs a website up- ahem).


Spicy Red Lentil Tomato Soup
This is a simple but flavourful soup. Spicy and fresh. Serve it with some yogurt (I've been making my own!) or sour cream.

2 tbsps olive oil
2 onions sliced
3 cloves garlic, minced
1.5 cups red lentils
4 cups vegetable stock
1 liter tomatoes, chopped or otherwise broken up (okay, okay. I use my hands)
 two tbsp balsamic
2 potatoes, peeled
8 pickled jalapeno rings, minced
basil- and YAY! I had frozen from the summer!
Juice of 1 lemon
Salt.

1. Saute onions in oil over medium high heat until they start to get very very soft. 
2. Add the garlic and the lentils, and saute for another minute.
3. Add everything except the basil (unless it's dried- if it is, add it now). 
4. Bring to a boil, then reduce heat to medium low and simmer for thirty minutes until the lentils are dissolved and the potatoes soft. STIR every few minutes as lentils will stick to the bottom of the bottom. 
5. Add the basil, adjust the salt, add the lemon juice and taste until you might as well grab a bowl, it's that good.
6. Garnish with yogurt (and more jalapenos, if that's the way you roll) and enjoy!