Drunken French Lentil Soup

Hello, this is Andrew, the contingent of the Entropic Kitchen that happens to be living in France for the moment. Being in France has been very conducive to cooking, because there are some great ingredients around here, and well... because I'm poor and the French don't believe in the concept of a cheap restaurant.

Anyhow, I love trying to cook french food, although the french do not appreciate whim and the entropic principle of cooking adequately... I had some good beer, and thought, this would taste really good in a lentil soup with tasty vegatables. And I really love an excuse to drink while cooking.

Herbed Fennel-Pilsner Lentil Soup (Drunken French Lentils)

2 small fennel bulbs, chopped (one VERY large one)
2 cups diced carrot (about 2 carrots)
3 medium onions, chopped

2 cups dried lentils (preferable little french green lentils
2 tbs olive oil
1/2 bottle of pilsner (I used a german pilsner, pilsner urquell would be good, or a mild ale)
1 tablespoon balsamic vinegar

4 cups water? - I didn't measure

1 t. thyme
1 t. dill
1 1/2 T. ground coriander
1/2 t. ancho pepper (or chili powder)
1/2 t. paprika
1/2 cup soy sauce (delicious sacrilege)

2 tablespoons pesto
salt + pepper + balsamic vinegar to taste

Saute onions in oil over high heat in a large pot. As they are translucent (just about to brown) add the fennel. Stir only every few minutes to let the veggies brown. When the onions are browned add the carrot and sauté for a minute more. Then add the beer and the vinegar. Stir and let steam a minute, then add the water, soy sauce, lentils, herbs and spices (except the pesto), and some pepper. Boil, then simmer covered on medium-low heat for 30 minutes or until the lentils are tender.

Add the pesto, and season to taste, its good to a dash of vinegar/lemon at the end too.

This was such a success, so tasty with good bread. Fennel is an under appreciated vegetable, and I think its subtle richness is what goes so well with the tang of the beer. Good night!