Sunday, September 21, 2014

recipe: lentil soup

It's been a year+ since I've stopped by to blog here, and I'm sure my four regular readers (hi, mom!) have long ago stopped checking in for new posts. I became a mom, then started a new job, and figuring out how to balance all of life has been a challenge. So blogging took a backseat. Like, the third row backseat in one of those gigantic SUVs.

I don't think I'm going back to blogging regularly, but I think I'll start posting ... occasionally ... and with a focus limited to new recipes.

Tonight, I found myself wanting to bake a loaf of bread to go with the lentil soup I was making, so I went to this blog to find my recipe for rosemary bread, and it occurred to me that the new recipes I've been trying, like the soup, aren't being captured here.

So here I am, sharing with a recipe for lentil soup. And I didn't take any pictures because, well, since I haven't been blogging, I'm no longer in the practice of taking pictures of the food I make. Sorry. It looked like lentil soup.

Earlier today when I was making a grocery list for the week, I got it into my head that I should base our meals on things that have been sitting in our pantry for a while. Like a bag of lentils. Valerie's made this lentil soup a few times for us, and it's a wonderful thick, spicy soup.

Lentil Soup
Adapted from Scaling Back

  • 1 onion, chopped
  • 1 banana pepper, chopped
  • 1 jalapeño, chopped
  • 2 garlic cloves
  • 1 tablespoon ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 2 teaspoons salt
  • 1/3 cup tomato paste
  • 2 cups almond milk
  • 7 cups water
  • 1-pound bag of lentils
  • 1 can of garbanzo beans
  • 3 large carrots, chopped
Heat olive oil in a dutch oven, and add onion. Turn heat to very low and cook 30 minutes until onions begin to caramelize. 

Add banana pepper and jalapeño and cook for 5 minutes. 

Mix in garlic, spices, salt and tomato paste and cook 2 minutes. 

Add almond milk, water, lentils, garbanzo beans and carrots. 

Cook 30 minutes.  

Serves 7.


I intended to serve this with a loaf of whole wheat rosemary bread, based on this recipe. But it's been so long since I've baked anything that my yeast when kaput, and the dough didn't rise. Wah wah. So after brainstorming with my mom, I kneaded 1 tablespoon baking powder into the dough, and dropped spoonfuls of the dough on a baking sheet as biscuits. I baked them for 15 minutes. 

Verdict: good mistake. 

1 comment:

  1. love your blog! glad to see you post. And, baby Lou is beyond beautiful!