It’s tradition.

Come fall, our Friday nights are spent

under the lights, watching

High School Football. We’ve been doing it for

years, rooting for so many incredible

players and just all-around, great

kids, from all over the country.

Nothin’ quite like prep football, under those

‘Friday night lights’ (Okay, maybe Saturdays…at

Husky Stadium!)

Only this year, is a little different. This year,

our son is playing

High School football and his dad is on the

coaching staff. Yes, the Father-son combo is

back. (Lord, give me strength.)

Whether you’re on the field,

on the sidelines or in the stands…football,

works up quite an appetite.

Thought it would be fitting, to come up with a

signature, ‘Friday Night Lights’ dish. Something that

warms the belly, on a fall, Northwest night and

feeds the soul.

And my tasty, French

Lentil Soup, is just the Prep football Ticket, I was

looking for. Serve it up, straight from an

earthy pot.

It can be prepared, up to a

day in advance and reheated…when hungry football

fans arrive on your doorstep.


French Lentil Soup ~

2 carrot (peeled) and

2 small fennel bulbs & 4 shallots finely diced.

I use a food processor, on pulse.

Gather 3 stems of fresh thyme

2 teaspoons dried coriander,

2 teaspoons cumin, 1-26 oz can of chopped tomatoes,

plus two tablespoons concentrated tomato paste.

In a heavy pot, sauté 1/4th pound of diced pancetta,

until crispy & browned, remove from the pan and drain

on a paper towel.

Add a good amount of olive oil to the pot.

Sauté the carrots, fennel, shallots, thyme and coriander on

medium low heat, until soft.

‘The Sofrito’ (the carrots, shallots and fennel)

plus a little salt and pepper to taste…

makes a delicious base, for your soup.

Add 3 cups of lentils that have been rinsed and drained,

plus a little more olive oil. Coat the lentils, with the sofrito and oil.

Drop in the cooked, pancetta.

Add 6 cups of organic chicken stock, the chopped

tomatoes and 2 tablespoons paste to the pot.

Bring to a boil for 5 minutes or so, and then allow to simmer

Away stove top for an hour or so until the lentils

are tender.

If you like, Serve with a dollop of Greek yogurt and a

drizzle of olive oil.