Green Curry Shrimp

I cannot go to a Thai restaurant without ordering green curry. It is by far my most favorite Thai dish and I've eaten so many versions that I can almost say I'm an expert in its flavor. Something about the creamy coconut sauce with slight sweetness, the hot chiles, the green color, and verdant flavor makes me crave this dish very often. Curry, a generic term for dishes in South Asian cuisine, is known for its use of distinctive spices combined to form unique flavor. Most Westerners assume that curry is a single spice or a mixture of them. Although this is somewhat true, the word curry, an Anglicization of the Tamil word khari, references the nature of the dish: a stew, sauce, or gravy; not the spices. The colonizing English happened to call all saucy South Asian foods by the name curry, and the name stuck.

The most well-known curries are Indian and Thai, but the combination of ingredients differ greatly. Thai curries use a vast array of fresh herbs and vegetables such as cilantro, kaffir lime leaves, and lemongrass to lend incomparable aroma. The base of the green curry comes from the all-important paste, which combines lemongrass, lime leaves, shallots, garlic, ginger, cilantro, chiles, and the spices coriander and cumin along with the particularly Thai ingredients: fish sauce and shrimp paste. All of the Thai curries begin with a similar flavorful paste, but of course a red curry will begin with a red paste, and a yellow with a yellow. The "green" ingredients create the unforgettable fresh flavor that is the base for green curry.

To make this green curry, a portion of the paste is sautéed briefly and then combined with the creamy coconut milk, which is an essential Southeast Asian flavor component that makes this curry very much Thai. Finally the vegetables, including the traditional Thai eggplants, simmer in the sauce before the shrimp is added to poach for just a few minutes. Many of the unique ingredients in this recipe can be found in the international aisle of most local supermarkets, but scarcer items, such as fresh kaffir lime leaves, can be found in Asian stores or even online. I've suggested some substitutions in the recipe if certain ingredients cannot be acquired. By all means, creative substitutions are fine.

Green Curry Shrimp

2 tablespoons canola oil
1 cup green curry paste, recipe follows
2 14-ounce cans unsweetened coconut milk
1/2 cup seafood stock or water
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon brown sugar
fine sea salt
2 bell peppers, 1 green and 1 red, sliced
6 small Thai or Indian eggplants, quartered
1-1/2 pounds large shrimp, peeled and deveined
1/2 cup Thai basil or sweet basil leaves
2 tablespoons lime juice (from about 1 lime)
sliced red Thai bird chile, for garnish
cilantro leaves, for garnish
cooked Jasmine rice, for serving

Warm oil in a well-seasoned wok or large nonstick sauté pan set over medium-high heat. Add curry paste and sauté for 2 minutes. Pour in coconut milk, nam pla, and stock. Add sugar and season with salt. Bring mixture to a boil. Add eggplants and peppers. Lower to a simmer and cook until vegetables are tender and sauce thickens, about 8 minutes. Add shrimp and cook until pink, about 2 minutes. Stir in basil leaves and lime juice. Garnish with red chile slices and cilantro leaves. Serve alongside Jasmine rice. Yield: 4 servings.

Green Curry Paste

3 stalks lemongrass, outer leaves and grassy tops removed, coarsely chopped
6 fresh kaffir lime leaves or 2 tablespoons lime zest (from about 2 limes)
3 shallots, coarsely chopped
4 garlic cloves, coarsely chopped
12 green Thai bird chiles, coarsely chopped
2-inch piece ginger, peeled and coarsely chopped
1 large bunch cilantro
2 teaspoons coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon freshly ground white pepper
1 teaspoon shrimp paste
1/4 cup nam pla (Thai fish sauce)
1/4 cup lime juice (from about 2 limes)

Combine lemongrass, lime leaves, shallots, garlic, chiles, ginger, cilantro, spices, and shrimp paste in the bowl of a food processor. Pulse until very finely chopped. Stream in nam pla and lime juice. Process until consistency resembles that of paste. Yield: 2 cups.

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Parmesan Polenta with Mushroom Ragù

Cornmeal is a staple foodstuff in the cuisines of many cultures throughout the world, cooked in nearly similar ways. It can be found in South America, Africa, Eastern Europe, and the South where it is known as grits. Cornmeal is made from the grinding of dried corn kernels that have had the husk and germ removed, which gives it greater shelf life. Polenta, as cornmeal is known in Italy, came to popularity in Roman times when it was eaten as a basic porridge. Its origins as a peasant dish have now been displaced by its availability in high-end restaurants. It is very versatile and can be served alongside a variety of other foods, such as meats, stews, sauces, and fish.

With a nod toward tradition, in this recipe I serve the polenta with a mushroom ragù, a combination of two different varieties of mushrooms, oyster and cremini, sautéed and then simmered with mushroom broth from dried porcinis. But any available mushrooms can be used for this recipe. The polenta is boiled in either water or milk or a combination of the two for about 30 minutes. Instant versions are available, but they do not approach the taste of regular at all. Mushrooms with their earthy taste and meaty texture easily take the place of meat, making this dish ideal for a vegetarian weeknight dinner or a primi course at an Italian-theme dinner party.

Parmesan Polenta

4 cups water
1 teaspoon salt
1 cup polenta or yellow cornmeal
2 tablespoons butter
1/4 cup grated Parmesan
shredded Parmesan, for garnish

Bring water to a boil in a large saucepan. Stir in salt. Gradually whisk in polenta. Lower heat to a simmer, and cook, stirring every minute or so, for 25 to 30 minutes. Stir in butter and grated Parmesan. Garnish with shredded Parmesan. Yield: 4 servings.

Mushroom Ragù

1 1-ounce package dried porcini mushrooms
2 tablespoons olive oil
2 large shallots, finely chopped
2 garlic cloves, finely chopped
8 ounces oyster mushrooms, cleaned and stemmed
8 ounces cremini mushrooms, cleaned, stemmed, and sliced
fine sea salt
freshly ground black pepper
1/2 cup finely chopped parsley

Add dried mushrooms to a bowl and cover with 2 cups of boiling water. Soak, submerged with a small plate, for 20 minutes. Squeeze liquid from mushrooms and slice. Reserve liquid and strain.

Warm oil in a skillet set over medium-high heat. Add shallots and garlic; sauté until fragrant and translucent, about 2 minutes. Add mushrooms and cook until their liquid releases and evaporates, about 8 minutes. Add reserved mushroom liquid and reconstituted porcini; bring to a simmer. Cook on medium-low heat until mushrooms are tender, about 10 minutes. Season with salt and pepper. Stir in chopped parsley and serve over polenta. Yield: 4 servings.

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Asian-Style Cod Fillet en Papillote

The technique of baking in parchment, en papillote, is an ingenious method for cooking proteins in steam, especially fish. All the ingredients are gathered together in one parchment pouch, folded and pinched together, placed in the oven, and baked until done. The result is moist and succulent fish infused with the flavors and aromas of the ingredients inside the parcel. The moisture content in the vegetables as well as any liquid that's added to the packet helps cook the contents in very little time. I think it's one of the easiest ways to prepare an optimally flavored meal in just minutes.

Here, the aromas of garlic and ginger infuse the fillet of cod, an otherwise subtly flavored fish. The soy sauce, mirin, honey, and sesame oil flavor the fillet. And in the process of cooking, the vegetables are steamed until tender. Any thinly sliced vegetable can work well in this application, but for this recipe I use mushrooms, cabbage, and shallots. This particular combination makes for a meal that's packed with savory and sweet tastes, lovely aromas, and Asian flavors. Make a packet for each person in your family for diner tonight, for dinner-party guests, for a meal enjoyed quietly alone, or for a romantic dinner for two on Valentine's day. Clean-up is optional.

Asian-Style Cod Fillet en Papillote

2 6-ounce cod or halibut fillets
fine sea salt
freshly ground black pepper
2 napa cabbage leaves, sliced into 1/2-inch strips
6 ounces shitake mushrooms, thinly sliced
2 shallots, thinly sliced
1/2-inch piece ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon honey
1 teaspoon toasted sesame oil

Preheat oven to 375 degrees F. Cut two 12-inch square pieces of parchment. Fold each in half.

Season the fillets with salt and pepper. Combine soy sauce, mirin, honey, and sesame oil in a measuring cup.

To assemble the packets, start by placing one piece of parchment in a shallow dish. Place half the cabbage, mushrooms, shallots, ginger, and garlic on the right half of the parchment. Place one fillet on top. Pour half the sauce mixture over the fillet. Fold over the left half of the parchment to meet with the right half. Crimp the edges tightly around the parchment. The resulting parcel will resemble a folded heart. Repeat procedure for the second parcel.

Place both parcels on a rimmed baking sheet. Bake for 12 to 15 minutes. Place parcels directly onto plates. Carefully open packets by undoing crimping or slicing into each parcel with a knife or pair of shears. Yield: 2 servings.

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Udon Noodle Soup with Tofu and Watercress

Japanese soups have some of the most unique and complex flavors and aromas. When I first tried udon soup made with dashi broth many years ago, I was not a fan at all. But over the years I've come to really enjoy the unique layers of flavor, or what the Japanese call umami, the fifth taste, in the traditional broth. Udon, one of the most popular noodles in Japanese cuisine, originated from China and were brought to Japan by returning Buddhist monks. In restaurants you will find this soup accompanied by different toppings, such as kamaboko (fish cakes), abura-age (deep-fried tofu pockets), cooked meat, tempura shrimp, or an egg poached in the broth.

This is what I like best about Asian soups, that the choices for toppings/ingredients are completely personal. If you're having a dinner party and serving this soup, the clear broth and noodles can be ladled into bowls and every guest can choose from a selection of toppings: thinly sliced vegetables such as carrots, snow peas, mushrooms, and scallions; various greens such as spinach, chard, and watercress; and proteins. My personal favorite combination is what I've come up with for this recipe. It includes tofu, watercress, shitakes, carrots, and scallions. These fresh vegetables are full of vitamins and minerals, making this soup a very healthy meal.

To start the recipe, I first make the dashi, a fundamental stock in Japanese cooking, which combines kombu (kelp) with katsuobushi (dried tuna flakes), steeped in hot water. The broth is additionally flavored with the soaking liquid from dried shitakes, soy sauce, mirin, and sugar. Meat or tofu can be added next as well as the noodles. For something extra special, the soup can be topped with the aforementioned kamaboko, abura-age, or tempura shrimp. Lastly for those who prefer the soup a bit spicy, the Japanese seven-spice mix, shimichi tōgarashi, which combines hot pepper, Szechuan pepper, sesame seed, poppy seed, hemp seed, orange peel, and nori (roasted seaweed), can be sprinkled into the broth. I just love adding it to a hearty and healthy bowlful.

Udon Noodle Soup with Tofu and Watercress

4-1/2 cups water
1/4 cup loosely packed katsuobushi (bonito flakes)
3-inch piece kombu
1-1/2 cups mushroom broth from dried shitakes or vegetable stock
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sugar
fine sea salt
6 ounces dried udon noodles
1 8-ounce package firm tofu, drained and cut into 1/4-inch cubes
1 bunch watercress, thick stems removed
6 ounces shitake mushrooms, stems removed, sliced
1 carrot, julienned
2 scallions, sliced on the bias
shichimi tōgarashi

Bring water to a boil in a saucepan. Lower to a simmer and add katsuobushi and kombu. Cover and let steep for 15 minutes off from heat. Strain dashi broth into sieve lined with cheesecloth placed over a bowl.

Return dashi to saucepan and bring back to a simmer. Add mushroom broth, soy sauce, mirin, and sugar. Season with salt.

Meanwhile bring a pot of liberally salted water to a boil. Add udon and cook until al dente, about 5 to 7 minutes. Drain and rinse udon under cold water.

To the dashi add tofu, udon, watercress, shitakes, and carrot sticks. Let the tofu and udon warm through and the watercress wilt. Divide into bowls. Season with shichimi tōgarashi if desired. Yield: 4 servings.

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Buddha's Delight

Since the new year is all about renewal and change, a meal that symbolizes purity and enlightenment is an ideal choice for a healthy new beginning. Buddha's delight is a dish traditionally prepared in Buddhist monasteries for the monks who subsist entirely on a vegetarian diet. It has gained popularity worldwide and now can be found served in almost all Chinese restaurants, including the widely frequented take-out places on every corner. This stir-fry is customarily prepared for the first day of the Chinese New Year. Buddhist practice maintains that eating vegetarian meals for the beginning of the new year can reboot or purify the body.

This particular dish adheres to that custom and each ingredient is symbolic: bamboo shoots symbolize wealth and new beginnings; cabbage, prosperity; carrots, luck; shitakes, opportunity; fried tofu, gold; snow peas and water chestnuts, unity; and noodles, longevity. Don't cut the noodles if you want long life. There are, however, many varying recipes for this popular stir-fry depending on where it's made, the Asian region or restaurant, and who makes it, the monk or the chef. It typically consists of at least ten ingredients or sometimes more than twenty, making the symbolism even greater.

The recipe I've created adheres to the most traditional ingredients, some are mentioned above, that are also easy to procure at Asian grocers. I was unable to find some of the other traditional ingredients, such as gingko nuts, dried lily buds, and dried bean curd sticks. If you are able to find them, go ahead and add them. Here I use dried shitakes rather than fresh because the mushroom flavor from the reconstituted mushroom and its soaking liquid is a wonderful addition. If unavailable, substitute fresh shitakes and vegetable broth. The products used for the sauce can readily be found in the international aisle of the supermarket, but if one or the other is left out, it won't detrimentally change the result. Japanese Mirin can be used in place of the rice wine if unavailable.

Buddha's Delight

1 8-ounce package firm tofu, drained and cut into 3/4-inch cubes
1 8-ounce package saifun bean threads
1 1-ounce package dried sliced shitake mushrooms
peanut oil
1/4 cup soy sauce
1/4 cup Chinese rice wine
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 tablespoon potato starch
1 tablespoon grated garlic (about 2 cloves)
1 tablespoon grated ginger (about 1/2-inch piece)
8 ounces snow peas
2 large carrots, thinly sliced
1 8-ounce can sliced water chestnuts, drained
1 8-ounce can sliced bamboo shoots, drained
1/2 head napa cabbage, sliced into 1/2-inch strips
fine sea salt

Place tofu cubes on a plate lined with paper towels. Top with paper towels and another plate. Weigh down with additional plates. Repeat pressings two more times with fresh paper towels until tofu releases almost no liquid.

Add bean threads to a bowl and cover with 4 cups boiling water. Soak, submerged with a small plate, for 20 minutes. Drain pasta.

Add dried mushrooms to a bowl and cover with 2 cups of boiling water. Soak, submerged with a small plate, for 20 minutes. Squeeze liquid from mushrooms and reserve liquid.

Combine 1/2 cup reserved mushroom liquid with soy sauce, rice wine, oyster sauce, sesame oil, sugar, and potato starch.

Warm about 1/2-inch oil in a well-seasoned wok or large nonstick sauté pan set over medium-high to high heat. Add tofu and fry until golden brown, about 3 minutes per side. Drain on a tray lined with paper towels. Pour out oil and wipe out wok.

Add fresh oil to wok. Add garlic and ginger, sauté for 30 seconds. Add snow peas and carrots, sauté for 1 to 2 minutes. Add mushrooms, water chestnuts, and bamboo shoots, sauté for 1 to 2 minutes. Add cabbage and sauté for 1 minute. Add fried tofu and pour in sauce mixture. Cover and simmer until vegetables are tender, about 5 minutes. Season with salt. Gently fold in bean threads to coat with sauce. Serve immediately. Yield: 4 to 6 servings.

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Tortilla Soup

I love good home-style Mexican cooking, and there is no dish more comforting in Mexican cuisine than tortilla soup. Many people tend to think it's Tex-Mex or just an Americanized Mexican dish, but it does in fact originate from central Mexico. Known as sopa Azteca, it is considered a very special homey dish. It was thought to have been invented to use up any leftover or stale tortillas. For me tortilla soup combines all the wonderful flavors of Mexico into one bowl of soul-satisfying goodness.

Everyone, including moms and chefs, has a different recipe for this soup. Sometimes ingredients may differ or procedure differs. But the most important, star ingredients in this recipe are and have always been chile peppers and tortillas. In typical fashion dried chile peppers are used for making the base of the soup, but here in the States it's much easier to procure chile powder than whole dried chile peppers. To achieve a flavor that's no less traditional, I add a good helping of chile powder along with a roasted poblano and jalapeño pepper. Also I bake the tortillas instead of frying them so they absorb much less oil.

Tortilla soup is highly flavorful with robustness achieved from combining roasted peppers and roasted tomatoes with onions and garlic. All cook together in oil until thick and paste-like, then they are puréed and combined with chicken stock. The spicy broth is ladled into bowls and along come the multitude of requisite toppings: shredded chicken, crispy tortillas, avocados, cheese, and sour cream. For a variation, any firm white-flesh fish can be cubed and simmered in the finished soup. Tortilla soup makes a very hearty and healthy meal. It's a soup made for sharing with a group of friends enjoying a fun Mexican dinner.

Tortilla Soup

6 6-inch corn tortillas
canola oil
4 boneless, skinless, chicken breasts
fine sea salt
freshly ground black pepper
1 poblano pepper
1 jalapeño pepper
1 medium Spanish onion, chopped
3 garlic cloves, finely chopped
1 15-ounce can fire-roasted diced tomatoes
1 tablespoon paprika
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
6 cups chicken stock

for toppings:
shredded Monterrey Jack cheese
sour cream
2 Haas avocados, cubed
cilantro sprigs
lime wedges

Preheat oven to 350 degrees F. Cut tortillas into 1/4-inch strips. Toss tortilla strips with a drizzle of oil on a rimmed baking sheet. Bake until crisp and lightly golden, about 25 to 30 minutes.

Heat oven to 375 degrees F. Rub chicken breasts with oil and season with salt and pepper. Place on a rimmed baking sheet and bake until cooked through and juices run clear, about 30 to 35 minutes. Once chicken is cool to touch, shred into bite-size pieces.

Turn on broiler. Place peppers on a rimmed baking sheet. Broil peppers for 3 to 5 minutes per side until black and blistered. Alternatively, blacken peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap for a few minutes to allow steam to loosen skins. Remove skins by rubbing peppers with paper towels. Remove stem and seeds. Wear gloves when handling jalapeño. Chop peppers.

Warm 3 tablespoons of canola oil in a large pot set over medium-high heat. Add onion and garlic; sauté until soft and translucent, about 5 minutes. Add chopped peppers and spices; sauté for a few minutes. Add tomatoes; cook until the mixture thickens, about 8 to 10 minutes. Using an immersion blender, purée the vegetables until smooth. Add half the stock and continue to purée until silky smooth. Add the remaining stock and bring mixture to a boil. Reduce to a simmer. Season with salt and pepper. Add shredded chicken and warm for 2 minutes.

Ladle soup into bowls and top each with shredded cheese, baked tortilla strips, sour cream, avocado slices, and cilantro sprigs. Garnish each bowl with a lime wedge. Yield: 6 servings.

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Grilled Chicken Paillard with Gremolata

Grilling is one of my favorite cooking techniques. It's what I love to do all summer long. But during the cold, dark months of winter, it's practically impossible to fire up the grill outside, and who wants to stand out there in a parka. That's when a grill pan becomes my essential tool. Especially while I'm trying to eat healthy and fat-free, I like to prepare lean meats such as chicken, pork, or turkey, pounded thin, and grilled. The method of flattening meat is called "paillard" after the French restaurateur who invented it in the late 1900s. Pounding the meat, in this case chicken, ensures it will cook quickly and evenly on the grill. Each breast will have a beautifully seared exterior with a tender and succulent interior.

In this recipe I carry a citrus theme from the marinade to the zesty topping. Using lemons, which are currently in season, as my key ingredient, takes the flavors of the dish to a bright level while also serving to tenderize the meat. I marinate the breasts in lemon juice beforehand and use the citrus peel for the gremolata, an Italian concoction of chopped parsley, lemon peel, and garlic. These three ingredients combine to form one explosively flavored condiment. Traditionally used as a topping for ossobuco, gremolata pairs very well with a multitude of dishes, including grilled seafood and meats. It's a great idea, because each bite of this grilled chicken is packed with flavors that mingle harmoniously together, making an absolutely healthy dish seem downright decadent.

Grilled Chicken Paillard

Note: Before preparing the marinade, be sure to zest the lemons for the gremolata. This way nothing goes to waste in the preparation.

4 boneless, skinless, chicken breasts
2 lemons, juiced
freshly ground black pepper
fine sea salt
olive oil

Place each chicken breast between layers of plastic wrap and pound with a smooth mallet to 1/2-inch thickness.

Combine chicken breasts, lemon juice, and pepper in a large resealable plastic bag. Seal and place on a dish to prevent any leakage. Marinate in the refrigerator for 30 minutes.

Preheat a grill or grill pan over medium-high to high heat.

Pat chicken breasts dry. Liberally season each side with salt and rub with oil. Grill for 3 to 4 minutes per side. Let rest for 5 minutes before serving. Top with gremolata. Yield 4 servings.

Gremolata

2 lemons, zested
5 garlic cloves, finely chopped
1/2 cup finely chopped parsley

Combine lemon zest, garlic, and parsley in a bowl. Chill until ready to use. Yield: 1 cup.

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Black Bean Salad

As soon as the new year arrives, January becomes the month all about weight loss, getting fit, eating healthy, etc. We all put on the extra pounds during the holiday months by eating our favorite hearty comfort foods and then try to shed them as fast as we can. Just like everyone else, I too make a new year's resolution I don't quite keep. But this year I hope to follow through with my plan to eat more and more vegetables and a lot less meat. My way of eating during the winter months has always included lots of soups and stews that feature meat. But I'm finding that once I change the foods I eat and the techniques I use to cook them, that I can follow through with my plan. To achieve this, I try to think of the foods of summer, such as salads, grilled chicken and fish, and other recipes that remind me of healthier eating.

This brightly colored black bean salad not only reminds me of summer, but it also has the frugal sensibility of winter. The dried beans, once cooked, are combined with fresh vegetables that are available year round. For this recipe, I prefer using dried beans instead of canned, because they're more economical and I can control the flavoring of the cooking liquid as well as the texture of the beans. Most canned beans tend to be overcooked. This high-fiber salad is great for a quick lunch on its own or alongside a protein for dinner. It also works exceptionally well as a salsa for an appetizer when paired with baked tortilla chips. It's versatile, healthy, and flavorful. It makes for a great healthy start to the new year.

Black Bean Salad

1/2 pound dried black beans
5 cups chicken or vegetable stock
1 bay leaf
fine sea salt
freshly ground black pepper
1/4 cup lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
1-1/2 cups frozen corn, defrosted
1 small red onion, finely chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped cilantro

Soak beans in 4 cups of cold water overnight. The next day, drain beans and rinse. Combine beans, stock, and bay leaf in a pot set over medium-high heat. Bring to a boil, partially cover, and reduce to a simmer. Cook until beans are tender, about 45 minutes to 1 hour. Season with salt and pepper halfway through the cooking time. Discard bay leaf. Drain beans.

Whisk together lime juice and olive oil. Season with salt and pepper.

While beans are still warm, combine with corn, onion, bell pepper, and jalapeño pepper. Pour in vinaigrette. Toss gently to combine. Check seasoning. Chill for 1 to 2 hours. Toss in cilantro before serving. Serve with warmed tortillas and sliced avocados. Yield: 4 to 6 servings.

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Lentil Soup

In many countries it's tradition to eat good-luck foods in the first few days of the new year or sometimes in the last few seconds of the old one. People in Spain stuff their mouths with grapes as the clock counts down the last twelve seconds. In the United States, Southerners eat collards and black-eyed peas because they symbolize money. My Hungarian heritage is not without its new year's food superstitions. To celebrate, we eat pork and lentil soup. Supposedly because pigs root forward, they are a forward-looking bunch of animals. Chickens are not since they scratch backward. We eat lentil soup because the little lentils resemble coins. So the custom of eating good-luck foods is all to gain prosperity for the new year. Believe me I'd eat all these foods all the time if it meant prosperity for the entire year.

This past New Year's Day my family enjoyed the requisite pork and lentil soup. Every year my mom makes the pork dinner while I make the lentil soup. I probably only eat lentil soup this one time during the year, but for that reason I love it even more. I make the same and very simple recipe each time. For those of us who have begun the new year with a resolution to change our diets, this soup can easily fit into the new regimen as it's packed with protein and fiber. It's not only healthy and hearty, but it's also full of earthy flavor. Start the new year off right, with a big bowl of lucky lentil soup.

Lentil Soup

2 tablespoons olive oil, plus more for drizzling
1 large yellow onion, chopped
2 garlic cloves, finely chopped
2 medium carrots, diced
2 celery stalks, diced
1 15-ounce can diced tomatoes
10 cups chicken or vegetable stock
1 pound lentils, picked through and rinsed
3 fresh thyme sprigs, plus more for garnish
1 bay leaf
fine sea salt
freshly ground black pepper

Warm oil in a large pot set over medium-high heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Add carrots and celery; cook until almost browned, about 15 minutes. Add tomatoes, stock, lentils, thyme, and bay leaf. Bring to a boil. Season with salt and pepper. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 to 45 minutes. Check seasoning. Using a blender, purée a third of the soup. Serve drizzled with olive oil and garnished with thyme sprigs. Yield: 6 to 8 servings.

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