Red Lentil and Vegetable Soup

Still May, still cold. This shift in cold weather has meant those pesky winter colds and coughs are back and I have fallen victim to the sore throat and chest cough that comes with it. As a result, all the tea and soup!

This recipe come from the Oh She Glows cookbook which I'm slowly but surely cooking my way through. I've previously made the curry and cauliflower stew and peanut vegetable stew which were amazing so was excited to try something new, especially when it's called 'on the mend soup'. Just what I need.

 

The onion and garlic are sauteed until translucent. Spices and all the peppers are added: cumin, cayenne, paprika and chilli powder. So much spice, it's great. Allow the spices to simmer a bit before adding the vegetable broth (you could use chicken broth too if you're not going veggie), diced tomatoes, red lentils, and carrots.

All the work is done now, allow the soup to come to a boil and then simmer until the lentils are cooked through. The final stage is adding some chopped kale or spinach while the soup is still hot. The leaves will wilt but not overcook.

 

While I hope you enjoy this soup, I think I hope more that you're already warm and enjoying iced coffee in the sun.

Recipe

• 1 Tablespoon coconut oil
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1/4 teaspoon cayenne peper
• 5-6 cups vegetable broth
• 3 stalks of celery, chopped
• 1 cup of carrots, chopped
• 1 cup red lentils, uncooked
• 2 cup chopped spinach or kale

1. In a large pot, heat the coconut oil. Saute the onion and garlic until the onion is translucent.
2. Add the spices and celery. Cook for another 5 minutes.
3. Add the broth, carrots and red lentils. Bring the mixture to a boil and then reduce to a simmer.
4. Cook until the carrots are soft and the lentils are cooked.
5. Stir in the spinach (or kale) while the soup is still hot so it wilts but doesn't overcook. 
6. Enjoy not on a warm spring day but only when it's grey and raining. 

Curried Lentils

My last day in Boston, I woke up to an empty apartment having packed my belongings into suitcases and slept on a sheet-less bed. After having someone come and take my bed away, I couldn't stand being in the shell that was once my apartment. So I spent the day walking around Boston, saying goodbye. I walked the length of Newbury Street, remembering when I was fascinated by all the cupcake shops in the area.

When I reached the end near Hynes Convention Center, I stopped at the Clover Food Lab truck. Food trucks were another thing that Boston introduced to me that I still think is the coolest thing ever and love the creativity and flavors the owners create. At Clover, I chose their curried lentils and ate them near Kenmore, in the shadow of Fenway Park before continuing to Brookline to visit the apartment where the author of some letters I have once lived.

This recipe is inspired by those lentils and it reminded me of that day which was bright and sunny, perfect for a farewell walking tour. Originally, these were served cold and with what I believe was shredded carrots. When I prepared them at home, I ate these lentils warm and with yellow peppers instead but with subtle nods to Boston food trucks. Which are probably subtle nods to other places in the world.

I'm still adjusting to measurement systems here and I had to strain some rice I made after using a flatmate's measuring cups which I now realize was not in cups but some other form of measurement. A similar fail was had with the lentils. I guess it's not really a fail, I just had to strain the lentils like pasta when they were cooked instead of them absorbing all the water. Sorry, lentils!

A red onion, garlic and yellow peppers are sauteed in a drizzle of olive oil. Sprinkled with fresh parsley and curry powder, the aromas start to grow in the kitchen. Lentils and vegetables are stirred together and topped with avocado. It's an easy but filling meal or great as a side. Try it cold for all those barbecues coming up this summer!

Recipe

• 1 cup lentils
• 1 large (or 2 small) yellow bell peppers
• 1 small red onion
• 1 clove garlic, minced
• 2 Tablespoons parsley, chopped
• 1 teaspoon curry powder

1. In a medium saucepan, cook the lentils based on package instructions (likely a 1:2 ratio of lentils and water).
2. In a medium skillet, heat a tablespoon of olive oil (or vegetable or coconut oil). Add the onion and garlic.
3. Stir in the peppers with the onion and garlic. Saute until softened, adding the parsley and curry as they cook.
4. In a large bowl, combine the lentils and vegetables, stirring to combine. 
5. Top with avocado and enjoy!