HOMEPLATE HOMESTYLE Lentil Soup, a hearty one-pot meal BY HELGA WENGLER
German Lentil Soup (Linsen Suppe) makes a hearty one-pot meal. It features smoked kielbasa, onion, carrots, celery and potato. Helga said she often helped her mother make this soup when she was a child in Germany. Her task? Sorting the lentils. INGREDIENTS 1 pound lentils, rinsed 2 tablespoons olive oil 1 medium onion, chopped “Guten 2 carrots, diced Appetit!” 2 stalks celery, chopped – Helga 2 bay leaves 3-4 boxes chicken or beef stock. If using water, add 2-3 bouillon cubes. salt and pepper to taste 1 ring of kielbasa or any smoked meat 1 large potato, cubed ¼ cup vinegar
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PREPARATION n Add olive oil to a large pot. Add onion,
carrots and celery. Sauté until glossy.
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n Add rinsed lentils, stock and bay leaves.
info@metromonthly.net
n Bring to boil, then simmer for 1½ to 2
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hours.
n After 1½ hours, add sliced kielbasa and a
cubed potato.
n Add vinegar to soup prior to serving.
Taste. Add more, if you like. n Salt and pepper to taste.
Hearty Lentil Soup served with crusty bread
PHOTO BY RON FLAVIANO
Cranberry Orange Muffins INGREDIENTS 2 cups all-purpose flour (plus 2 teaspoons for coating fresh cranberries) 1½ teaspoons baking powder ½ teaspoon salt 2 cups fresh cranberries or 1 cup dried cranberries ½ cup 1 stick unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract zest of 1 orange ½ cup milk
ORANGE GLAZE 2 tablespoons orange juice 1 cup confectioner’s sugar Preheat oven to 375º F. PREPARATION n Spray muffin tray or coat well with shortening or
3 minutes). Add one egg. Incorporate before adding second egg. Incorporate vanilla and orange zest. n Gently fold in flour mixture, alternating with
milk. Stir until just combined. Fold in cranberries and scoop mixture into prepared muffin tray, filling about 2/3 to 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes.
butter and flour; discard excess flour from tray.
n Prepare orange glaze while muffins are baking.
n Sift and combine flour, baking powder and salt in
n When muffins are done, remove from oven and
a medium bowl. Set aside.
n In a separate bowl, toss fresh cranberries with 2
teaspoons of flour to coat. Set aside. (If using dried cranberries, skip this step.)
allow to cool slightly in muffin tin. Remove muffins and drizzle with orange glaze. – Recipe submitted by Stacey Adger
Congratulations to our recent winners!
Sherry Burns Frank D'Apolito (from Toledo) Anthony Jafelice Wendy Janciga MegaCrazy Jason Joseph David Lucci John McCartney • Jacci Miller Beverly Parks • Ron Puhalla Bennett Vinson • Christylee Roose Jeff Smith • Laurie Sudik teena29
Our previous winners won tickets to the Mahoning Valley Scrappers, Youngstown Symphony and River Rock at the Amp. Due to COVID-19, we had to switch things up a bit!
n Cream butter and sugar until light in color (about
METRO MONTHLY APRIL/MAY 2021 25
