Hello invisible internet friends!
I made soup for you, and I apologize in advance because I HATE photographing soup. It can look all cute and aesthetic, and then I stare at it through a camera lens and my first response is always…
I LOVE soup. Why is it so annoying to photograph?! You would think that a bowl of chunky veggies and lumpy lentils… oh. Wait. That’s right. Lumpy is not generally considered aesthetic. Problem child.
Well, whatever. Pictures may be lacking but soup and flatbread are incredibly aesthetic to my stomach, so there. We already know I love lentils an any form, so obviously it’s a give that I love lentil soup. And really we all know that soup is just an excuse for a carby side (ie, BREAD, wheee!!).. and thusly that bread is a convenient conveyance for butter, what a glory. Bread+butter= doesn’t get much better. Oh, right, and add in the side of soup to nicely round things out for a balanced type meal.
In other news, I have eaten some delicious croissants and trout and avo lately… (it was too pretty not to share!)
Annnnddd I made what appears to be the world’s tiniest buckwheat cookie. Sorry it kind of looks like… a turd?! It was delicious, promise.
This soup is also delicious, have I neglected to mention that?! It also comes together in about 20 minutes, or less depending on if you puree (which I did not… lack of immersion blender, blender of any sort, and a leaky food processor notwithstanding). If you like cumin-type flavors, put this on your dinner list… now!
Simple Lentil Soup
I ate this with the Sri Lankan roti flatbread I’ve made before, here. The soup recipe is lightly adapted, courtesy of Sukarah, here! We got three dinner servings out of it, plus a small bit of leftovers.
- 1 c red lentils, rinsed and drained
- 4-5 carrots, chunked/diced
- 4 c water
- 1 cinnamon stick
- a glug of olive oil
- 1 onion, diced
- 1 tsp ground cumin
- 1 tsp salt
- 4 c fresh spinach, rinsed
Combine lentils, carrots, water, and cinnamon stick in a large-ish soup pot, and bring to a boil. Once boiling, reduce to a simmer, covered, and let simmer until the lentils are cooked, about 15 minutes (they will have absorbed most of the water, but there should be some liquid still left).
In a sauté pan, toss in olive oil and heat over medium. When heated, add in onions and sauté until translucent. While onions are going, chuck in spinach to sauté/wilt. Add cumin and salt, and continue sautéing until onions begin to brown slightly. Remove from heat. Once finished, add onions/spinach to the lentils, and let simmer for a few minutes more. Remove from heat when ready to serve.
At this point, you can puree it for a creamy texture, or leave it chunky as I did. I like chunks… and, as I said, I have some slight gadgety issues at the moment that prevent mess-less pureeing… soooo… good think I like chunks.
Serve hot, preferably with some sort of bread!