Thursday, December 9, 2010

Red Lentil Soup

Whole Foods has been out of green lentils in the bulk bin the last three times I've tried to get them. This is a big problem since lentil soup is one of my go-to meals in this bitterly cold weather. The silver lining here is that I bought some red lentils and made this lovely spicy Indian-ish soup instead. I used a whole can of light coconut milk rather than a cup and a little more ginger. I freeze my ginger root which not only keeps it around for longer, but makes it super easy to peel and mince. There was no need to use the immersion blender, the lentils seemed to just melt into all of the other ingredients after about 20 minutes. The sweet spiciness of this soup warmed us all right up! We also had some pita chips that I made by spraying pita bread with olive oil, sprinkling with garlic salt and baking at 350 for about 10 minutes. Funny thing about red lentils, they turn a golden yellow in the soup. Whatever color the soup is, it might be good enough to replace those green lentils I can't seem to get a hold of.

1 comment:

  1. I keep red lentils around because they cook so quickly and don't require a soak beforehand.