So this week is about soups and stews.

I had some leftover carrots from last week's chili recipe and picked up some extra onions to last us through the week. Perfect for another batch of lentil soup!

The recipe is something I found in one of the Cook's Illustrated compilations. It was one of the first recipes I tried in that particular magazine and a personal favorite ever since.

First, 3 strips of bacon are sliced up and thrown into the pot - medium-high heat for about 3-4 minutes until slightly crispy. Then goes in 1 large onion and 2 medium carrots, chopped.

Once softened, I add in 3 garlic cloves, minced, 1 can of diced tomatoes (drained), some salt, pepper, 1 bay leaf, and 1 teaspoon of fresh thyme.

I usually use dried thyme, but this time (ha!) I had some fresh sprigs on hand.

Then I add in the dried lentils -- previously washed and checked through~

I let it steam (covered) for about 10 minutes so the lentils become soft and slightly darkened.

Then I add 4 1/2 cups of chicken broth, 1 1/2 cups of water, and 1/2 cup of dry white wine. (Recipe says wine goes in first, then heat goes up to high, simmer and add the rest of the liquids.) When it starts to boil, cover partially and lower temp to low.

Peek-a-boo!

The final step is to take out the bay leaf and puree about 3 cups of the soup in the blender. This gives the soup a thicker texture, less brothy.

After that, since it's going to sit for a while before dinner, I dump it in the slow cooker, turn it on low to keep it hot. The recipe at this point has 2 major variations. One version adds balsamic vinegar. The other version adds 1 teaspoon each of ground cinnamon, cumin, coriander, and 1/4 teaspoon of cayenne pepper. I also add the juice of about 1 lemon and some garlic powder. I prefer the second version -- as it has a nice ethnic flavor and kick from the pepper powder.

You can finish it off with parsley/cilantro -- but Scott and I are not really fans of the stuff.

As for the rolls, I'm still working on them.

They're Pioneer Woman's Rosemary-Onion Rolls (sans blue cheese -- because it's expensive and I have no other recipes in mind for it.)

Basically, butter in a pan, slice onions, mince garlic, caramelize the onions.

Mix warm water + yeast, sugar, olive oil in one bowl and bread flour and salt in another. Add chopped fresh rosemary, add the cooled onions, add the liquids and mix.

Kneed bread a few times and place in oiled bowl. Flip to coat and this is what I have:

Now... it's supposed to rise, yes?

Recipe suggests 2 hours. Mine has risen to the edge of the bowl in less than an hour. o_O;?!

Since I'm by no means a baker, I have no idea just what's going on here. I won't be baking them for another hour or so... so you'll have to wait until later for an update. ^^;

Update: @leyliagray on Twitter suggested I punch the air out and that quickly solved the problem~ XD