Hectic work days. Long commutes. Multitasking half a dozen household crises. How can parents be expected to prepare something tasty in the precious little time they have between getting home and their children’s first cries of hunger? They can’t be – not without a little help. So this week I’m suggesting a nutritious and delicious recipe that is so fast to prepare it will leave you with enough time to treat yourself to a nice glass of wine. This hearty lentil, pesto and Canadian Colby soup pairs wonderfully with Côte du Rhône and Pinot Noir.
The soup is very rich and savoury, and presents a great opportunity to enjoy a medium- to full-bodied dry white, such as the fruity Cono Sur Viognier, or the round and brisk E. Guigal Côtes du Rhône Blanc 2011. If you would rather indulge in a glass of red, I would suggest a dry, light-bodied and fruity wine, such as Mirassou Pinot Noir.
Here’s to enjoyable weeknights!
1 tbsp (15 ) butter
1 onion, chopped
2 celery stalks, finely sliced
1 large carrot, diced
2 cups (500 ml) sodium-reduced vegetable or chicken broth
1 can (540 ml) diced tomatoes
1 cup (250 ml) green cabbage, cut into pieces
1 cup ( ml) green and/or yellow beans, cut into 1˝ (2.5 cm) lengths
1 can (540 ml) green lentils, rinsed
2 tbsp (30 ml) homemade or store-bought pesto
1½ cups (375 ml) Canadian Colby, grated or diced
In a large saucepan, melt butter on medium heat and brown onions, celery and carrot for 3–4 minutes. Add broth, tomatoes, cabbage and beans. Bring to a boil and let simmer 5 minutes. Add lentils and pesto. Let simmer 5 more minutes.
Divide into bowls and garnish generously with Colby. Savour.