Fresno Famous

Baby, it’s cold outside.
And we’re all looking to get hot (that’s with one T, singular. Keep your minds out of the gutter). Yes, winter is the season for all things warm and hearty, from spiced-rum drinks to cider and seasonal soups. Here, our buddy Kumar gives us a quick recipe for a winter-time favorite (and it’s vegan).

Famous’ readers might remember Kumar as our one-time resident chef.

“Lentil soup is a winter favorite of mine. If you’d like it to be more festive, you can always throw in a smashed cardamom pod and some grated ginger near the beginning of the recipe. I like to enjoy this soup with some freshly baked bread — preferably with a good crust.”

Ingredients:
1 cup lentils
8 cups water
one 14oz can of tomatoes (preferably diced; muir glen organic fire roasted is a great pick)
one onion, diced
three cloves garlic, minced
2 tsp fresh rosemary, chopped
handful fresh parsley sprigs
bay leaf
1 cup chopped spinach or chard
1/2 tsp cumin (to taste)
1 tbsp red wine vinegar
salt and pepper to taste
crushed red pepper flakes (optional)
2 tbsp olive oil

Heat the olive oil in a medium-large pot over medium heat. Add the onion and rosemary and cook for about 5 minutes.
Remove the stems from the parsley. Chop the stems and add them to the pot. Chop the leaves and set aside.
Add the garlic and cook for 2 more minutes, then add the tomatoes and cook for 2-3 minutes.
Add the lentils, water and bay leaf, and bring to a boil over high heat.
Lower the heat to medium-low and cook for about 30 minutes or until the lentils begin to fall apart. Stir in the red wine vinegar, cumin and salt and continue cooking for another 5 minutes. Add the spinach or chard and continue cooking for 2-3 minutes. Add salt, pepper and crushed red pepper if desired. Sprinkle the parsley leaves on top and you’re good to go.