Lentil and "Peppercorn" Soup

The "peppercorns" here are actually tiny pieces of pasta called acini di pepe. It's a hearty Italian style soup similar to minestrone, but with a different texture. Shredded parmesian can be added in for extra flavor, as well as pancetta (as pictured below) for the meat eaters.

Prep. Time: 15 mins.
Cooking Time: 100 mins.
Servings: 6-8


Ingredients:

2 Tbsp Olive Oil
1 chopped Onion
2 cups Carrots, diced into 1/4" pieces
1/2 cup chopped Celery
1 clove Garlic
8 cups Chicken or Vegetable Broth
1 1/2 cups Lentils
14.5 oz. can of diced Tomatoes
1/4 cup Italian Parsley
1/3 cup Acini di Pepe

Optional:
Shredded Parmesan Cheese
1/4 lb Pancetta


Directions:

Saute the onions, carrots, celery and garlic in large pot with the olive oil.

Add the broth, lentils, tomatoes, acini di pepe and parsley and bring to a boil.

Simmer on low heat for 90 mins.

Serve with shredded parmesan and/or pancetta.

Kasha Varnishkes

This is a traditional Jewish dish that combines buckwheat with noodles and caramelized onions. It's a great entree for chilly weather.

Prep. Time: 10 mins.
Cooking Time: 45 mins.
Servings: 6-8


Ingredients:

2 Eggs
1 1/2 cups Kasha
1/2 cup Butter
3 chopped Onions
1 lb Bowtie Pasta
3 tsp Salt


Directions:

Preheat the oven to 325 °F

Mix the eggs, kasha and a 1/2 tsp of salt by hand in a small bowl

Spread the mixture on a skillet and bake for 15 to 20 mins.

While the kasha is baking, fry the onions in the butter in a large pot until they caramelize, approximately 15 mins.

While the onions and kasha are cooking, boil 6 cups of water for the kasha and another large pot of water for the pasta. Into the pasta pot add 2 tsp salt. In the kasha pot, add 1/2 tsp of salt.

Remove the kasha from the oven. Break it apart and pour it into the boiling water. Simmer for 15 mins. or until the water has been fully absorbed.

Boil the pasta for approximately 20 mins.

Once the kasha and pasta are done, mix them in with the onions and serve.