I have been doing a lot of cooking these days, and last week was just a rock star cooking week. I tend to only share the recipes that worked super well for me. With the job application process being slow and boring, I feel like I have fewer places for tangible personal development overall. That said, it has been an excellent time to cook a ton, and I have to say I am feeling pretty accomplished lately.
I have been wanting to try a few lentil soup recipes, as I really like lentils and they are inexpensive and nutritious. I also go ga-ga over sriracha. I have had good luck with soup in the past - they are pretty hard to mess up. Or at least pretty easy to fix if you do mess up.
I used this recipe, and didn't need to change a thing, which I appreciated. I made this one a real vampire-repellant...with ten cloves of garlic. It ended up being a great choice for me, though I would be cautious about doing so if I was at risk of being "close" with someone who also didn't eat some. I also used my new chopper, which has totally revolutionized the whole onion issue for me. I can only chop large pieces of a single medium onion before being so teary eyed that I can't safely use a sharp knife. Plus, for this recipe, I liked that I could make it almost pureed.
I am basically obsessed with curry, and I like that this recipe has those flavors in it without being overwhelming. It is flavorful, but definitely not reminiscent of an Indian dish.
I added the tomato and stock and then added the lentils and let it do its thing for an hour.
The finished product.
Then, a generous helping of sriracha. I can honestly say that the soup is flavorful enough without it, for anyone who isn't into heat, but I love the flavor and heat so I go to town.
I personally prefer a chunkier soup overall so I didn't blend this, though I liked that there weren't big chunks of onion or garlic and those flavors were more diffused throughout the soup. It wasn't very liquid at all this way, so if that is something you prefer, don't use as many lentils. Probably even half would make it a more traditional soup consistency.