late autumn

with the sun setting so early now i have consciously begun to hunker down for the cold months ahead. the freezer is well stocked, all my sweaters are center stage in my closet and the fireplace is on most nights. i love the comfort of my home, especially on the weekends when i have a bit more time to spend in the kitchen. autumn does have the best flavors, i love the smells of pumpkin bread, cinnamon and nutmeg, apple pies and spiced cider. this weekend we consumed lots of those. by sunday night we needed something warm and a bit more healthy. this stew is packed with flavor. it comes together really quickly so it would work on any week night. i paired it with some grilled cheese made with grated smoked cheddar and apple slices. it turned out to be a perfect sunday night supper.
my very talented dh built this awesome center piece for the table, so for thanksgiving i can decorate to my hearts content then when it's time to serve the food you just pick it up and move it to the counter.   it had endless possibilities,  i love it!!! thanks love.

tomato artichoke lentil stew

serves 4-6

ingredients

1 large onion
3 cloves garlic
2 tbsp olive oil
1 tbsp dried oregano
1 tbsp dried basil
1 cup dried red lentils
2 cups water
1 bay leaf
1/4 tsp crushed red pepper
1 tsp kosher salt
2 28- oz cans fire roasted whole tomatoes
1 15 oz can quartered artichokes
1 small bunch of tuscan kale
shaved parmesean cheese

directions

dice large yellow onion. mince 3 garlic cloves. drain the artichoke hearts, and chop them
into bite size pieces. wash the kale and roll the leaves lengthwise and slice them into ribbons.

in a large soup pot heat 2 tbsp oil in medium heat and saute the diced onion for 5 minutes
until translucent.  add the minced garlic, 1 tbsp oregano, 1 tbsp dried basil. saute for another
minute.

add 1 cup of red lentils 2 cups water 1/4 tsp red pepper 1 tsp kosher salt, and one bay leaf and
bring to a boil.

once boiling, reduce to a simmer and add the kale, artichokes and the liquid from the tomatoes.  then
chop the tomatoes into bite size pieces and add them to the pot.

simmer for 20 minutes, until the lentils are tender.  be careful not to overcook the lentils or they
will become to soft.

taste and add additional kosher salt if necessary,  serve with a drizzle of olive oil and shaved
parmesan cheese.

enjoy,

the leaves as they spark into wild color, just before they die are the worlds oldest performance
art, and everything we see is celebrating one last violently hued hurrah before the black and white
silence of winter.   
shauna niequist

love sent, xo