Soup is like my problem child

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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…

Ew.

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.

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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!)

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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.

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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!

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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!

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An absurd amounts of lentils (is maybe the best thing ever!)

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Shut the front door.

LENTILS.

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There are no words.

Except…

I’m obsessed?! Forget the question mark after obsessed. No question. Ob. Sessed. As in…I eat them for three meals a day (not in the same day, obviously, but I do kind of have to stop myself from doing that): breakfast, lunch, dinner. I put them in oatmeal. With coconut milk and a date (seriously. You don’t know what you’re missing until you try it). Over sautéed mixed greens for lunch. With bread and mo’ veggies for dinner. Or a snack. Or whatever. OBSESSED. Lentils, where have you been all my life?!

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I’m not entirely sure what I was eating up until now in order to fill this gigantic hole that is now filled with lentils… thankfully I can make huge vats at one time so that I have lentils for days (literally). Which means I kind of go through them a little, ahem, rapidly. Kind of like vegetables. But lucky for me, last week Whole Foods had a one day bulk sale!!! (danger, danger, this is my kryptonite) So now my cupboards are exploding with all kinds of fun bulk-type things like pepitas, mung beans, brown rice, dates, and.. oh yeah. LENTILS. Three. Different. Kinds. I literally have enough lentils to feed a small army. Or me. For about a week.

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This is my favorite way to make them: they can be sweetish (in oatmeal with coconut milk and a date), or savory, over sauteed greens with avocado and a little splash of coconut aminos (or soy, if that’s your thing). I love that they can go either way, depending on what meal I’m eating or whatever.

You don’t even have to be alternative like me to enjoy them… if lentils in oatmeal scares you (we might not be able to be friends anymore but I’ll try really hard…) just make the lentils! They’re fast and delicious and… healthy! Naturally. Would I share anything less than that with my invisible internet friends? Answer: no!!

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Lentils are also awesomely little super nutritious powerhouses: full of fiber and complex carbs, folate, magnesium, and vitamin B6. Which all means that they help lower cholesterol, are good for your heart and digestive health, provide an excellent source of energy and iron, and help stabilize blood sugar. Therefore… in a nutshell: eat lentils!! Your body will thank you :)

And look!! Sorry for the radio silence, my former roomie Kira visited me!! We went and had some fun in Mountain View Cemetery, so I was a little too busy going face-first into a plate at Rick and Ann’s to eat lentils. But. I’m back, in full lentil eating mode, here to cheer your inbox!

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Marjoram, Cinnamon and Cardamom Spiced Lentils

Recipe by… me! Mutti gets credit too, especially when I have absolutely NO time, and she nicely makes may weekly vat of lentils for me. The measurements here make enough for dinner three, with leftovers. Or for one: Dinner, followed by three days of breakfasts….

  • 1 c lentils (I like green lentils for this)
  • 3 c water
  • 1 onion, diced
  • 3 large carrots, finely diced (or roughly chopped, whatever floats your boat)
  • a good glug of olive oil
  • 1/4 c low-sodium chicken broth (to make vegan/vegetarian, sub veggie broth)
  • 1 tsp marjoram, chopped
  • 2 tsp cinnamon*
  • 1 tsp cardamom*
  • 1/4 tsp nutmeg*
  • salt and pepper to taste

*the measurements are approximate: I season to taste as I go with all the spices, and salt and pepper. I tend to go light on the pepper in this.

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No need to soak the lentils, which is awesome. Toss lentils and water into a medium pot, bring to a boil, and then lower to a simmer. Let cook until the lentils have absorbed *most* (not all) of the water, about 15-20 minutes. They should have a bit of chew to them, but be on the softer side. Taste them, and you should be able to tell. Drain and rinse them, and set them aside.

Finely dice the onion and carrots. Pour the olive oil into a large saucepan. When hot, toss in onions, and sauté until they become translucent. Add salt and pepper and marjoram, and let cook for a minute more. Add carrots, lentils, and chicken broth. Cover and let cook until the carrots are soft (this is why I like to dice them really finely, or microwave the carrots first, as it shortens cooking time and I’m usually hungry). Stir in cinnamon, cardamom, and nutmeg to taste, while the carrots are cooking. I usually let it go for about 10-15 minutes, unless I’ve precooked the carrots.

Leftovers keep well in the fridge for at least a week, not that I’ve ever really had them around that long… Serve warm! Excellent over greens with some bread on the side :)

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