Rehfwitz Recipes

From Gourmet Magazine, February 2008, credit was given to Ruth Cousineau.

• 2 carrots, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1 large onion, coarsely chopped
• 1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
• 1/2 stick unsalted butter
• 4 cups water or chicken stock
  
• 1 cup whole milk
• 2 tablespoons chopped dill

Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.

You can skip the last step if you prefer your lentils whole.

• 2 Tablespoons olive oil
• 2 small onions, chopped
• 3 cloves garlic, sliced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 pound brown lentils
• 2 quarts vegetable or chicken stock or broth
• 1 14-ounce can diced tomatoes with liquid
• 2 teaspoons (or more) dried oregano
• 2 teaspoons (or more) dried basil
• 2 bay leaves
• Salt and pepper to taste

Heat oil in a soup pot over medium-high heat.  Add onions and garlic.  Sauté until tender.

Add carrots and celery and cook until softened, about 5 minutes.  Add lentils and stir for about 1 minute.  Add stock, tomatoes, and seasoning.

Bring to a boil.  Lower heat and simmer until the lentils are soft, about 45 minutes.  Use an immersion (stick) blender to blend until smooth.