| | lentil soupTonight we had pork chops and sauteed cabbage for supper. Before cooking the pork, I trimmed any visible fat (and also bits of meat, because i was being sloppy and hurrying) off and piled it together. After supper, I put those trimmings into a large pot with:
1/2 red onion, roughly chopped
3 stalks celery, sliced into 1/4 inch rounds
1 cup(ish) of sauteed cabbage (still in fairly large pieces- had been cooked with salad vinegar, salt, pepper, olive oil, water for steaming)
generously add:
salt, freshly ground pepper
dried cilantro, red pepper flakes
garlic powder (or minced garlic)
I let all of this simmer for about 2 or 2 1/2 hours. Then I scooped out the pork trimmings and discarded them. I added in 1 bag of lentils (rinsed) and simmered the soup for another 45-60 min.
The broth is understandably very rich and flavorful. In the interest of our arteries, I am planning to cool the soup and skim the fat off the top. This will still leave it with the amazing pork/onion/cabbage flavor. This is a great thing for fall weather and is very easy and quick to put together, then it just sits on the stove and does its thing while you are going about your business.
-dana
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| | Posted 10/22/2007 10:45 PM - 0 comments
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