Lentil Soup
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stocks, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
1 (14 1/2 ounce) can of diced tomatoes
1 1/4 cups of lentils
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs or 1 teaspoon of dried
2/3 cup dried elbow pasta, whole wheat (optional)
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots and celery. Add the garlic, salt and pepper and saute until all the vegetables are tender, about 5-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta, Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
* Recipe courtesy Giada De Laurentiis
Herb Garlic bread
1 Tablespoon of active dry yeast
1 teaspoon of sugar
1/4 cup warm water (105 to 115 degrees)
3 1/4 to 3 1/2 cups of all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cold water
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water
Place 3 1/4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1/4 cup of flour. Knead of Speed 2 until dough is smooth and elastic, about 3 minutes.
Cover; let rise at room temperature, free from draft, until doubled in size, about 1 1/2 to 2 hours.
On lightly floured surface, punch dough down several times, to remove all air bubbles, and divide dough in half. Shape each half into a ball. Place each ball on a parchment lined baking sheet. If I use my stone I do not use parchment paper. Combine egg and 1 teaspoon of water and brush top of each ball. Cover with greased plastic wrap. Let rise at room temperature ( 70 - 80 degrees) until doubled in size, about 1 to 1 1/2 hours.
Brush top of each loaf again with egg mixture. Bake at 450 for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.
*Recipe from Kitchen Aid instructions and recipe book with some modifications:)
