the longer the days start to become, the more light my brain is allowed to siphon into its infinite jest. intentionally i’m staring at the calendar with poise and alert, as if now of all times do the days have a deeper anchor and weight. some dates circled, some squared, some sugar coated, others raw. plans have meaning, meandering has purpose, and dusk has resurfaced in my life as my favorite time of day. i feel taller, longer, fuller, and always open to possibility. the criteria for smiling is a short list, blink and you miss it. we are gaining momentum, the trees are sneakily budding, and the sky is openly burgeoning into more sky. what we squeeze from the soul is pumped from the heart.
knock on wood, i haven’t gotten sick this season. i had a foggy autumnal episode back when the air started to change, but otherwise the days have been good to me. but the season is still upon us, inspiring a steeped and golden broth to help collect feeling whenever it may be lost. a deep soak of garlic and ginger, kissed with sage, celery, and roasted lemon. the broth alone will waken your core, but to this preparation i’ve added lentils, spinach, and sesame roasted peanuts – all welcome additions.
- 2 heads garlic
- 2 inch piece of ginger (unpeeled is fine)
- tops of 2 celery stalks (leaves included) and 1 stalk of fresh sage
- 1 lemon
- 1 cup green lentils
- 5 oz fresh spinach
- 1 cup unsalted peanuts
- 2 tbl tamari
- 1 tsp sesame oil
- sesame seeds
- add 3 quarts of water to a medium soup pot. separate and smash garlic cloves from both heads of garlic. slice ginger into pieces. stack celery and sage and tie a small knot around it with kitchen twine. add garlic, ginger, and bouquet to pot and bring to a boil. reduce to a simmer, add lid, and boil 1-2 hours. salt and pepper to personal taste.
- preheat oven to 400 degrees. slice lemon in half and place on a small baking sheet, both cut sides down. roast 20 minutes, until flesh is golden and tender.
- toss peanuts with tamari and sesame oil and splay on a roasting sheet. roast for five minutes. sprinkle with sesame seed. set aside.
- strain and discard ginger from soup (reserve for other projects, if desired) keep garlic cloves. remove and discard bouquet. press roasted lemon juice into soup. add lentils to soup pot and continue to simmer, lid on, for a final 35 minutes.
- the last 10 minutes stir in spinach to wilt. serve individual bowls of soup topped with peanuts and a dash of sesame oil.
This dish is beautiful in its simplicity. I love homemade broths, they’re so natural and pure.
I couldn’t agree more Sarah, and thank you dearly. Homemade broths hit a blissful note for me – something always so golden and nourishing involved. xoxo
That broth sounds perfect for breezy winter days
Thank you Maikki! This broth is the best for breezy.
Danielle, this soup has my heart! I’ve been loving on lentils lately, such a great source of protein, and the addition of this beautiful broth and spinach AND flavorful peanuts sounds like perfection. I must make this soon. Perhaps tonight…I have nothing planned already, so this seems like a wonderful idea. Thanks for the inspiration!
Thank you so much Brooke, I’m seriously blissed I was able to inspire you. Lentils are great – more and more are they becoming my own solution for a hearty winter touch. As well, soup is always my answer (I could live off of infinite variations). Cheers to winter warmth, I’m eyeing your crab shrimp and grits with envy and adoration.
Hi Danielle, Glad you’re enjoying the beginnings of spring. Soup looks perfect for getting you through winter sans cold!
Nicola! Thank you – I’m so excited to celebrate some warmer weather. It seems like every other hint of warmth we get in a day, the town swells with excitement – everyone is ready for a change of pace. xo
Oh, Danielle, this is my kind of comfort food. I love the simplicity, the nourishment here, and the touch of spice. A perfect recipe to carry us from summer to spring!
Gena, thank you so dearly. I’m really enjoying the cultivation of flavors that bridge one season to the next. The in-between moments are lovely. This soup is my comfort food too – a rich brew of vegetables and a hot bowl to keep our bones firey. Much love, I hope your weather is treating you well.
Gorgeous as always Danielle! It is 38°C here today so not soup whether, which I am a bit disappointed about because it sounds simple and full of flavour (I wish we could have like 1 winter day per week in summer, just for a chance to wrap up, cook warming food and escape from the heat!). The time of year when the days start stretching out and spring produce starts arriving is one of my favourites – enjoy! xx
Thank you Claudia! I hope you’ve been able to enjoy your growing season thus far. I agree wholeheartedly on your sentiments about being able to take a day here and there mid-season to enjoy just the opposite. – – We changed our clocks today to allow for daylight in the evening hours, time is surely stretching into spring. xo