Today was one of those blustery windy sort of days. Today was a day where the entire time from morning till afternoon was gray and rainy. When I drove into school at the early hour that I do, it was hard to tell the difference between the puddles and the actual blacktop it was so dark out! I kept candles burning in my office all day to keep the cheer going. I do like blustery days, but it can soon get you into more of a down trodden mood.
It drizzled on my way home, stopped raining, and then started raining heavily the closer I got. In an attempt to stay “looking nice”, I attempted to use my umbrella to shield myself from the wind and rain. No such luck. It was like what you see on commercials on tv, the umbrella turned itself inside out and took my hair with it! I was quite the sight: hair blowing everywhere, and completely unable to remove the umbrella from my head because it was caught in my hair!
Thursdays, as I’ve stated before, are the one day that Tom is actually home for dinner at a normal time. So, I always do my best to make that meal something well thought through. I had even remembered last night to take some chicken breasts out of the freezer and place them in the fridge so that they would have time to thaw. But, by the time I got home, all I kept thinking about was soup. “My this would be a great day for soup,” my mind kept hinting at me. Tom is a huge fan of soup on top of everything! The deal was sealed when he came home and tried to guess what we were having for dinner- and his first guess was soup! How could I resist?
This dish is a beautiful, homey, and warm soup. The earthy taste of turnips and the rustic taste of lentils take your imagination to years of the past. Perfect for a day like today, this dish would also work perfectly on a cold winter night.
- 2 (28 oz.) cans of crushed tomatoes
- 2 (6 oz.) cans of tomato paste
- 4 garlic cloves
- 1 large white onion, diced
- 2 cups red lentils
- 3 parsnips, peeled and chopped
- 6 cups chopped celery, including leaves
- 8 large turnips, diced
- Italian Seasoning
- Cayenne Pepper
Fill a 12 quart pot half way with water and bring to a boil. Add crushed tomatoes, tomato paste, garlic cloves and half of onion. Chop celery leaves and add to pot. Let boil for 5 to 7 minutes. At this stage, make sure the seasonings are balanced, taking extra time to test and add accordingly.
Add lentils to boiling mixture, let boil for 15 minutes or until almost finished. Add parsnips and celery. Let simmer for 5 minutes, add celery and simmer until just cooked. Serve with crusty Italian bread.