September is upon us once again. The summer went by fast, as it tends to do. While I welcome the change in season and the chance to get back to a regular schedule, I'll surely miss the more carefree, relaxed, no-need-to-worry about homework/school/bedtime attitude of the summer.
Before too long, I know I'll start craving hot comfort foods and plenty of it. And since we cannot live by dessert alone (I certainly don't though it might seem that way from this blog!), I'm adding this lentil soup to my archives today because I know it's something I'll be looking to make again and again.
I grew up eating plenty of white rice but in the last few years, I've started experimenting with other grains and beans in the quest to eat a little healthier, with more variety (and to balance out the dessert course we're clearly having more of). I've been exploring the worlds of brown rice, quinoa, barley, and lentils. This particular lentil soup came about, admittedly, when I saw and bought a vacuum-packed package of precooked lentils at the market. I know that lentils are not terribly difficult to cook - and are undoubtedly better cooked fresh at home - but I just could not stare convenience in the face and reject it.
So with my pre-cooked lentils in hand, I scoured the web for an appealing (translation: sounds tasty and easy to make) lentil soup recipe and ended up adapting one I found on 101 Cookbooks. I was a bit hesitant about the tomato base for a lentil soup but it turned out to be my favorite part, giving the soup plenty of zest. Carrots, onions, plenty of kale, and, of course, the lentils, created a hearty and delicious pot of steaming soup. Make a big pot because if you're like me, you'll have no problems polishing it off in no time. Leftovers make for a quick lunch or dinner starter.
Before too long, I know I'll start craving hot comfort foods and plenty of it. And since we cannot live by dessert alone (I certainly don't though it might seem that way from this blog!), I'm adding this lentil soup to my archives today because I know it's something I'll be looking to make again and again.
So with my pre-cooked lentils in hand, I scoured the web for an appealing (translation: sounds tasty and easy to make) lentil soup recipe and ended up adapting one I found on 101 Cookbooks. I was a bit hesitant about the tomato base for a lentil soup but it turned out to be my favorite part, giving the soup plenty of zest. Carrots, onions, plenty of kale, and, of course, the lentils, created a hearty and delicious pot of steaming soup. Make a big pot because if you're like me, you'll have no problems polishing it off in no time. Leftovers make for a quick lunch or dinner starter.
