We’re almost five months into the year – and what a beautiful year it’s been so far! In the beauty of reflection, here’s how I’ve held up on my resolutions thus far. Remember, I first shared them back at the beginning of the year.
- Double the veggies: This one was a gimme, and definitely not a stretch goal for the year. As an update, we no find ourselves eating vegetarian based meals at least 2 or 3 times a week. I’d say we’re now at the sustain phase of this resolution.
- Get outside: Casey took this one to heart. Every weekend, he was hiking or running the trails. My unadventurous self made it out close to every other weekend. The weather started to turn from warm to hot in this past week; our trail days are limited until fall again. Good thing I joined that dance fitness studio!
- Apply to grad school: maybe I’ll have a better update for you later in the year.
I’m also excited to note that I met my blog posting goals for Q1, and am looking to stretch myself as head into the summer. Because let’s face it, summer has exciting foods and colors to offer that winter – despite being my favorite season – just can’t compete with. So here’s to committing to two recipe posts and one cookbook/reading list per month!
Cumin Spiced Lentil Soup
*chop the vegetables as “rustic” (aka large) as you want. Once cooked, you’ll whirl together in a blender.
- Olive oil, about 2 tps
- 1 medium onion, diced
- 2-3 garlic cloves, crushed
- 2-3 medium carrots, peeled and diced
- 2 golden potatoes, peeled and diced
- ~1/2 tsp kosher salt, or to taste
- ~1/2 to 1 tsp pepper, or to taste
- 1 generous Tbsp cumin
- 1/2 tsp coriander or fenugreek – whatever you have on hand
- 5 cups of vegetable broth
- 2 cups of red lentils
- Lemons, for serving
In a large stock pot, sauté the onions until translucent (about 3-5 minutes) over medium heat. Add the garlic, and cook until fragrant (about 1 minute more). Add the carrots and potatoes. Saute for about 2-3 minutes. Then add the spices (salt through cumin). If you’d like you can add a pinch of cayenne pepper for heat. Stir to coat the veggies. Then add the lentils and stock. Bring to a simmer or low boil and cook for about 20-30 minutes, until veggies are soft. If you kept your veggies bigger, the cooking time will be longer. Check on the soup every so often…if it looks too thick, add a pit more broth, no more than 1/4 cup at a time.
Once the veggies are soft, remove from heat. Allow to cool – season with salt, pepper, or any of the ground spices in the recipe to taste. Then allow the soup to cool completely. Once cool, use an immersion blender to blend the soup to desire consistency. You can also blend the soup using a standard blender.
To serve, ladle soup into bowls. Squeeze fresh lemon juice over the soup. Garnish with cilantro leaves or z’atar spiked yogurt if you desire.