With a forecast of endless snow from storm Juno, people have descended on the grocery stores for supplies. I walked into Brooklyn Fare to just get an apple and yogurt on Monday, but I was suddenly convinced by the long line and people grabbing things like crazy to pick up some other "essentials"--roasted red peppers, fresh ginger, and canned whole tomatoes. I have never actually been snowed in, so the frenzy and panic of not having enough food to last completely escaped me. But as I saw the snow begin to pile up outside, I started to think I should have picked up some more things. Oh well....now I know what to do next time: Go for the eggs, kale, bread, and milk, first.
I did manage to make a delicious, hearty soup with those random ingredients. So, while my judgment may be questionable, at least I'm resourceful.
This lentil soup has a spicy fragrance that will warm the kitchen, and will last for several snow days.
Share and Enjoy!
1/2 tsp. cumin,
1/2 tsp. coriander,
1/2 tsp. cayenne pepper,
1 tsp. cinnamon,
1/2 tsp. black pepper
2 tsp. salt
1 red onion, diced
4 cloves of garlic, minced
1/4 in. fresh ginger, minced
2-3 tbsp. grapeseed oil
1 1/2 cup red lentils
4 cups of chicken broth
12 oz. halved baby potatoes
1lb., 12 oz canned whole peeled tomato
1 roasted red pepper, chopped
- Heat the grapeseed oil in a large pot.
- Add chopped onion, minced garlic, and minced ginger and saute for 5 minutes.
- Add the spices, halved mini potatoes, and red lentils. Heat for another minute.
- Add the chicken broth and whole peeled tomatoes.
- Bring the combination to a boil; reduce heat to a simmer; and simmer for 25 minutes.
- Add the chopped roasted red pepper. Taste for seasoning, and add salt and pepper to taste.