I got a snow day, though, because although the office wasn't closed, we live on a class 3 road. That means that, tough the snow fell on Tuesday night, we won't be plowed until Friday sometime.
On the other hand, we think there have probably been enough 4-wheel drives and macho trucks up and down our road to make it possible to get to a plowed road and off to work this morning.
So, about 3pm, I decided to start dinner. It turned out really well, so I thought I'd share the recipe. (I adapted it from a Cooks Illustrated recipe.) We can all use more grain free, filling recipes, right?.)
Italian Lentil Soup
Soak 1 cup of mixed lentils (I used brown lentils, lentils du puy, and red lentils) for a couple of days in clean water to immerses all of them. (I change the water every six hours or so, but I know a lot of people never change the water.)
Warm some olive oil in a heavy bottomed soup pot and add 1 medium chopped onion, three cloves of minced garlic, three stalks of chopped celery, and two or three bay leaves. Saute them gently until they're mushy.
Add three chopped carrots, 1/2 cup chopped rutabaga, 1/2 cup chopped parsnip, 1/2 cup chopped turnip and the lentils (drained). If you have a Parmesan rind, add it to the soup pot now.
Cover with vegetable broth, and let simmer until the vegetables start to soften.
(Make sure to keep the heat low--you just want them to simmer. Lentils cooked at a hard boil explode as soon as they're cooked, making something that more closely resembled lentil paste than lentil soup. You probably knew that, I just learned it.)
Add 1/2 chopped celeriac, 3-6 stems (a tablespoon or so) of thyme, and 2 cups of chicken stock (or vegetable stock, if you prefer--mushroom would be yummy!).
Only after the lentil have softened, add 1 pint of tomato sauce, salt and pepper to taste, and a couple of large handfuls of spinach.
Once the spinach has wilted and warmed through, you have soup.
I added garlic powder and hot sauce at the table. It it was pretty good before I added them and fantastic after.