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Local Lentils

Well...on a whim, I decided to finally visit the Culver City Farmer's Market after being in Culver City for three+ years. I went with no intentions, but I came across this bag of lovely organic lentils. It happened to have a recipe, so I decided to see what ingredients I could buy there at the local market. Turns out I was able to buy almost everything, minus the watercress, chicken broth and the crushed-red pepper.

It was very easy to make. Took me just about a half-hour...mmm...maybe a little bit more. It didn't take me very long to cut everything...that's for sure. It was fun trying a new recipe using all local and organic ingredients. What's more is that I was able to share this yummy new "comfy" dish with my girlfriends (who were in their p.j.'s of course). I hung a wreath on my door and enjoyed this hearty soup with my girlfriends to kick off this Christmas season!

The kitchen smelled sooo good!















Savory Lentil Soup:
1 Tbsp. Olive Oil
1 Fennel bulb, chopped
1 Large onion, chopped
1 Large carrot, chopped
2 Salk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper
1 Bay leaf
10 Cups Chicken Broth
1 bag (16 oz.) dried lentils, rinsed
2 Cups coarsely chopped watercress
Freshly grated Parmesan cheese

Heat oil in sauce-pan over medium heat. Add fennel, onions, carrots and celery. Cook until tender. Add tomatoes, garlic, red pepper and bay leaf. Cook and stir for 2 minutes. Add broth and lentils. Heat to a boil. Cover and cook over low heat 25 minutes or until lentils are done. Discard bay leaf. Stir in watercress. Cook 2 minutes. Serve with Parmesan cheese, if desired.

This dish is perfect for a cold, winter night.

Until next time...go local, people!


Bon Appetit!


~Maya, 34
Los Angeles, CA
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