It started with a quiet chop. Onions, carrots, celery falling into the pot like the beginning of a good story. Then in went a smoked ham hock, or a couple of pork neck bones, browned until their edges turned mahogany. The lentils followed with a soft patter and I thought about how some dinners feel like a conversation you have been meaning to have with yourself. I could not help but wonder if comfort speaks best in small, steady bubbles.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 68 of 457 is French Lentil Soup from Vol 2 and here is how it turned out.

Recipe Review

This is a bowl that holds you together. The broth is savory and rounded, the lentils tender but not mushy, and the vegetables keep a little bite so every spoonful has shape. A hint of thyme and bay gives it that café-in-Paris feeling without trying too hard. A finish of apple cider vinegar wakes the whole thing up. It is simple in the way that makes you breathe easier. Salted butter on toast beside it turns dinner into the kind of quiet celebration that lingers.

What I loved most was the rhythm. Sauté, simmer, taste, adjust. Nothing flashy. Just the slow build of flavor that comes from time and a wooden spoon. It reheats like a dream and somehow tastes even better the next day.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐ Loved it

Kitchen Notes

• Lentils: French green or du Puy keep their shape. Rinse and pick through.
• Base: Sweat your mirepoix until glossy.
• Liquid: Good stock matters. Vegetable or chicken both play well here.
• Seasoning: Layer salt in stages.
• Finish: A thread of olive oil and a shower of parsley or chives makes it feel complete.

How We Served It

Deep bowls with a final squeeze of lemon and cracked pepper. Thick slices of yesterday’s Honey Oat Bread toasted and buttered for dipping. A small green salad if you want a little crunch on the side.

Make-Ahead and Keep

Keeps in the fridge up to 4 days. The lentils continue to drink up the broth, so thin with a splash of stock or water when reheating. Freezes well for up to 2 months.

389 recipes to go.
Gracefully yours,

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