Red Lentil Soup
After spending the afternoon making cookies with Esme I looked at the clock and realized it was 5:15 and I had no plan for dinner. I looked in the fridge – celery, leeks, carrots and a pitiful, decaying red pepper – and realized there were no makings of dinner either. I started thinking of the dishes I’d order from our neighbourhood Chinese takeout place. When Julian was first born there were many, many nights I’d phone them with an order as I was picking up Esme from daycare and swing by on the way home.
Then I thought: lentils. Celery, leeks, carrots (threw the red pepper out) plus red lentils and stock equals soup. I made this recipe a few weeks ago with green lentils and it ended up seeming more like a dahl to me and I didn’t love it. But red lentils are fast cooking, softer and, I think, have a nicer flavour. I’d have preferred to use onions but leeks were in the fridge so there you go.
I made grilled cheese sandwiches to go with the soup. And Esme was thrilled we were having something that called for a little ketchup on her plate. After one bit of the soup Esme said, “I don’t care for this.” So. I wish she’d eat the soup but at least she was polite about it. Ben loved it and had two bowls
- 1 onion diced (or leek, washed very well and sliced in half length-wise and then chopped finely)
- 2 carrots diced
- 2 celery stalks diced
- a splash of olive oil
- 1 cup red lentils
- 4 cups stock
- a good squeeze of lemon juice
Saute the vegetables in olive oil until they soften
Add the lentils and the stock and bring to a simmer.
Cook for about fifteen minutes stirring every once in awhile.
Add lemon juice and salt and pepper to taste.
You might also like
Okay, eagle eyes, this is not a cookie recipe! But for something as impressive as these chocolate bark variations, it was too easy for me not to share it with
It’s hysterical to me that we decided to theme a week after “Brunch.” I can’t remember the last time I had a brunch. And by brunch I mean sleep until 10,