I make it so often, I know the recipe by heart.
EatingWell
We had an unseasonably warm, dry September in Vermont.
So even though the leaves were starting to turn, my weekly dinner plan still screamed summer.
Photo:EatingWell
But then, just like that, everything changed.
The nights have been cool enough to sleep without a fan or air conditioning.
Im wearing a sweatshirt until noon most days.
And Im actually wearing socks for more than working out.
In other words,soup seasonis finally here.
This soup is on heavy rotation in the colder weather months at my house.
It serves at least six, so we always have leftovers.
It reheats beautifully for weekday lunches, but it alsofreezeslike a dream.
Ive also been known to make a double batch so we can have leftoversandfreeze some!
My future self is so appreciative of that move.
I like how French green or black lentils hold their shape, so I usually use those.
If Im out of broth, I usually have bouillon paste that Ill add along with water.
I buy Parmigiano-Reggiano in big wedges at Costco (its one of the four cheesesI always buy there!
), and the wedges include the rind, so I always have it on hand.
It made for a soul-satisfying meal.
And my lentil-soup-loving dad asked me for the recipe.
Its soup season, after all!
