friends, it’s been a roller coaster week here in seattle. there’s been lots of cold weather (brr!), lots of school stuff for me, lots of work stuff for mike, a loss in mike’s extended family.
after all of that, we took a much needed day off of school work and mike’s work to celebrate mike’s 31st birthday yesterday. we made a delicious breakfast at home, then went to the harry potter exhibit, and had dinner out with family. good times!
the temperatures are looking even colder here for the week ahead, though, so i’m going to share my latest version of lentil soup – one of my favorite cold weather foods.
i made a version of lentil soup way back in 2008, but every time we made it, i felt like there was something missing. so when orangette posted a recipe for lentil soup last month, i knew i had to try it out. this has become my go-to lentil soup, completely replacing the old recipe. mmm…i think i need to make some again soon!
lentil soup recipe aside, i can’t believe next week is going to be thanksgiving already! what are you planning on making?
one year ago: sweet potato curry and peanut butter cookies
two years ago: boston creme pie cupcakes and lentil soup, 2008 version
2010 red lentil soup
yields 6 servings
borrowed from orangette
- 4T olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2T tomato paste
- 2t ground cumin
- 1/2t salt
- 1/4t pepper
- pinch of cayenne pepper
- 2 quarts vegetable broth
- 2c water
- 2c red lentils, washed and picked through for stones
- 2 carrots, peeled and diced
- 1 lemon, juiced
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- in a soup pot, heat the oil and add the onions and garlic, sauteing for 4 mins
- stir in the tomato paste, cumin, salt, pepper and cayenne, and cook for 2 more minutes
- add the broth, water, lentils, and carrots
- bring the soup to a simmer, then cover and reduce the heat
- simmer the soup for 30 minutes, or until the lentils are soft
- optional step – use an immersion or regular blender to blend half of the soup, then add it back to the rest to create a thicker soup
- add the lemon juice, stir, and serve immediately with a dash of cayenne on top and some good bread or biscuits