Dear all, please welcome me back from my [almost] six month blog hiatus. My intention was not to abandon you. However, sometimes a brilliant law student is faced with only two options. To balance a full course load - including her first real trial - with a part-time job or to enjoy cooking and blogging. Clearly, I opted for the former. Luckily, as all in life, that too, was temporary and here I am thinking of you as I explore vegetarian cooking. This recipe was originally posted by Martha Rose Shulman in The New York Times about a year ago. I tweaked it a little and here it is. Ingredients 2 tbl of Virgin Olive Oil 1 small onion finely chopped 1 large carrot, diced 3-4 garlic cloves, minced 1 tsp of red pepper flakes 1 can of grated tomatoes 1 cup of lentils water (obvious but just in case) 1 small escarole bouquet garni: bay leaves, thyme, cilantro, parmigiano romano rind Preparation Heat oil in dutch oven (or any pot) Add onions and carrots and cook f