Okay, I know what you’re thinking (I think)…. “Sarah, it’s 80 degrees outside, what are you doing posting a soup recipe?!” Well, that’s a fantastic question. I’m posting a soup recipe because it’s one of the few things I can eat right now (*sad face*). I’m still on the no beans / no raw veg / no cruciferous veg diet that my GI doctor put me on, and it’s seriously limited the amount of things I can make for this blog. But the good news is, you can watch me
being a doofus making this recipe on Nom! I’m still getting used to the whole live cooking show thing. It’s a lot of fun, but still kind of scary broadcasting live and having your video be on the internet in all perpetuity!
But I digress. Summer’s here, and I’m pretty excited about all the produce that is going to be available soon! My garden is positively thriving, and I’ve even gotten my first strawberries on my strawberry plant! There’s only nine of them, though, so I’ll probably be going to the berry farm to get my fix. Luckily, there’s a berry farm literally five minutes down the road from me (actually within walking distance), and they have the best pick-your-own strawberries. Don’t tell anyone, but half the time I eat as much as I actually pick. ;) I can’t help it! Organic, perfectly sun-ripened strawberries are one of my most favorite things, ever. Get ready to see a lot of strawberry recipes here this summer! Of course, I’ll be interested to see if I can top last year, where I got 11.64 lbs of strawberries in one trip. I made this delicious coconut milk strawberry ice cream with them, and it came out amazing. But this year I will definitely doing a lot more strawberry recipes! I can’t wait! :)
Red Lentil Soup
- 1/2 White Onion chopped
- 4 Cloves Garlic minced
- Extra Virgin Olive Oil for cooking
- 1 Cup Red Lentils
- 4 Cups Vegetable Stock
- 2 Cups Water
- 1 Tsp Dried Parsley
- 1 Tsp Paprika
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Dried Basil
- 1/4 Tsp Dried Oregano
- 1/4 Tsp Coriander
- Salt and Pepper to Taste
Start by prepping the vegetables - chop the onion and mince the garlic.
Bring a large pot to medium heat with a little extra virgin olive oil. Add in the onions only, and sauté for a few minutes until onions are translucent. Then, add in the garlic and sauté for another minute or so, until garlic is fragrant. Be careful not to let the garlic brown!
Once onions and garlic are done sautéing, add in vegetable stock and water and bring to a simmer. Then, add in lentils and spices and simmer until lentils are nice and soft, about 15-20 minutes.
When done, ladle the soup into bowls and serve.
Song of the Day:
Ookpik Waltz – Chris Thile and Michael Daves