What I Learned Today

My hands have gotten quite a beating over the last few weeks. I grated a knuckle, sliced a finger on something mysterious and sharp (and never discovered) in the kitchen sink while doing dishes, and today was quite a doozy. Onto the lazy bloggers' favorite type of post:

1) I'm getting pretty good at sharpening my knife.
2) Under no circumstances should I lose track of my fingers as I dice canned tomatoes (Maybe I should have gone with my original plan of using the pre-diced ones).
3) I'm not as squeamish as I thought.
4) I really ought to look into health insurance plans because if I needed to go to the E.R., I would be in huge financial trouble (Reminder that the health care options in this country are deplorable).
5) Animal-based sources of iron are called heme, veg sources are non-heme.
6) Non-heme iron is absorbed more easily by the body if it is consumed with Vitamin C or white wine.



Lentil Soup with Spinach and Lemon

We had this with whole-wheat (more iron) mustard-cheese toasts and Au Bon Climat 70% Pinot Gris 30% Pinot Blanc 2005. Not only is this crisp, bright wine delicious, it's also super affordable considering its from an excellent winery. If I had the space, I would buy a case of it.

2 TB olive oil
4 cloves garlic, chopped
6 cups stock
1.5 cups brown lentils, rinsed
lots of spinach
3 TB chopped parsley
3 TB chopped cilantro
1 TB chopped mint
1 lemon, zested and juiced

Heat olive oil in a soup pot over medium heat. When hot, add garlic, Saute until fragrant, about 1 minute. Add stock and lentils. Bring soup to a simmer and lower the heat. Let cook until lentils are soft, about 25 minutes. Add spinach and stir until spinach begins to wilt. Right before serving, stir in herbs, zest and juice. Taste for salt, pepper and acid. Serve with white wine.

Serves 4 generously