Lebanese-style red lentil soup and thoughts on food.

Mhmm, this is my comfort zone, a spicy, hearty soup with homemade pita and roasted cauliflower on the side. The recipe is after the jump, if you don’t mind my verbal meanderings about the power of food after wards.

Curried Chili

There are two things in this world that make me wish I had a slow-cooker- chili and curry. Both are best over a long, low heat and spicy. Both are open to thousands of variation and interpretation, the type of meal where you through what you have in a pot then go do your homework. Maybe you’re wondering “I don’t think this is either a curry/chili. Can you explain it?”.

No. I don’t know the definition for curries and chilis. It has curry powder, chili powder and cayenne; does that work? If not, please kindly stay quiet and enjoy this stew.

 

ALSO: Again I apologize for my dirty lens. I made this and the biscuits simultaneously. I promise the next post shall be clear, I even found my old glasses-cleaner-rag.

I started off by sauteeing 2 tbsp of garlic and a chopped carrot, and one tbsp of curry powder in olive oil

Added 1/2 a red bell pepper, finely diced.

Then 6 cups of water, 2 boullion cubes (I used one Edward and Sons salt-free veggie and one not-beef), and one and a half cups of red lentils, along wish dashes or cumin, cayenne and chili powder. (Pretty right?)

Once the lentils were cooked(boiled and simmered), in went a can of red kidney beans (rinsed please), 1 tbsp tomato paste and a few handfuls of chopped cauliflower (chopped to roughly half of bite-size).

When the cauliflower started to get tender I added a cup of frozen okra and 1/2 a cup of frozen corn.

Simmer until you can’t wait to eat anymore.

Tah-Dah, thick, warm and perfect for late February.

Been eating this with the sweet potato biscuits from yesterday’s post.