Sometimes I start cooking dinner and am a bit skeptical. Of course I like to think every meal I make is absolutely delicious, but the truth is that sometimes recipes just turn out to be meh. Not bad but not oh-my-gosh-that-was-amazing.
I started feeling that way tonight when I began making a version of this lentil soup from Cooking Light. I knew Evan and I would both enjoy it, but I was afraid it was going to be just ordinary. Ordinary it was not!
I used a short-cut (my favorite short-cut of all time!).
Steamed Lentils from Trader Joe's. This is one convenience food item that I just love!
I think the lemon juice + cayenne pepper were the magic ingredients. The lemon juice provided a nice refreshing taste, and the cayenne pepper added a kick!
Spicy Lentil Soup
Adapted from: Lentil Soup with Chard
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
1/2 teaspoon cumin
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium vegetable broth
2 cups water
1 bunch kale, de-stemmed and torn into small pieces
1/2 package steamed lentils (about 1 1/2 cups cooked lentils)
1-2 tablespoons fresh lemon juice
In a large stockpot, heat the oil over medium heat. Add onion and carrots - cook for about 5 minutes, until they begin to soften. Stir in the seasonings (cumin through black pepper) - cook for one minute and then add the broth and water. Bring to a rolling boil, then reduce heat and simmer for 20 minutes.
Stir in kale, lentils and lemon juice - cook for 5-10 minutes. Serve and enjoy!