Rabbit Rabbit everyone for the first day of October! We’ve been enjoying a spat of Indian Summer for the past couple days, but before that happened, it was cool, crisp days and once the sun goes down, it starts to get fall-like and chilly. I wanted to make good hearty soup recipe for lunches and I pulled out this old favorite from Cooking Light.
First off, this makes 11 servings and it freezes great, so you can divide into smaller containers so you can pull one out for a late dinner or lunch and not have mountains sitting around. This is just a little bit of chopping, mincing, and throwing everything into the pot and letting it cook for an hour. It’s perfect for those days you want to make something healthy and delicious, but have a lot of things to do around the house, fix it and forget it! And if you cook it for more than an hour, that’s fine, you’re pureeing most of the soup, so it really doesn’t matter. Vegans and vegetarians, you can just use all water. I never know what exactly is means when you find “red pepper” in recipes, so I used 1/4 teaspoon of cayenne for a little kick. It was great!
This article first appeared in the September 2001 issue of Cooking Light magazine.
Yield: 11 servings. (serving size: 1 cup)
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
2. Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.
MVK’s Endorsement of the Week: “When the Path to Serenity Wends Past the Stove”
I find when sad things happen in my life, I gravitate to the kitchen. It’s homey and one of the most comforting rooms in the house, and for me, cooking lets me work things out in my head, even sometimes grieve. The methodical chopping, mincing, stirring, it’s rhythmical and repetitive, and sometimes I need that.
The below article appeared in the New York Times a week after September 11, 2001. I read it when it was published and have thought of it often, as the writer evoked my same feelings; when things aren’t right in your life, or the world, retreat to the kitchen and cook. I thought back to this article not too long ago after the sudden death of a close friend. The night we got the news, I retreated to the kitchen with a martini and started chopping, cooking, and just being. I couldn’t do anything, but cooking makes you feel like you are doing something, even if it’s just nourishing the people in your own home.
And for another piece of kitchen magic, I didn’t realize the lentil soup recipe was from the September 2001 issue of Cooking Light until I started to write about it. (I swear I didn’t plan this!) Just another serendipitous kitchen moment.