Today I don’t have a lot of words, but I wanted to share these pictures of Alice with her Grandma Sara and Grandpa Mark.
Alice laughed for the first time playing peek-a-boo with Grandma Sara. I love seeing their relationship develop, and I love seeing the joy that Sara takes in her little granddaughter. “Alice has been missing me,” she says knowingly, holding my baby close.
Seeing your baby be so loved by others: bliss.
This soup, another little number from the America’s Test Kitchen Quick Family Cookbook, is so good and so easy. They don’t use the word “quick” in that cookbook title lightly–those folks mean business!
I originally decided to put this soup on the menu because we had some red lentils sitting around that have been in the pantry since we lived in Delaware (!). Why yes, we moved to Chicago going on 4 years ago. So yes, that would make these lentils at least 4 years old . . . if not 5 . . . or 6 . . . but I didn’t die, so case closed. Let bygones be bygones. Better a lentil saved than a lentil wasted. Let the old lentils rest in peace in their final place of digestion. Let anyone who has objections speak never and forever hold their peace, amen and amen. It is better to have eaten and loved than to never have eaten at all. Don’t take no wooden lentils. You can lead a mouth to lentils, but you can’t make it eat.
I just got completely lost . . . where were we?
Anyway, after looking at the short ingredient list I thought, “this will probably be okay. Not awesome, not bad–just okay.” And I was (heh heh) okay with that.
But my premature diagnosis was wrong. I LOVED it! The flavors are simple and clean but also deeper than you would expect considering the quick cooking time.
Make it! Especially after a cold day out and about.
It will warm you to the very cockles of your feet.
What are cockles?
Nobody every explained.
Ingredients
Serves 2-3
1 cup red lentils, rinsed
4 cups vegetable broth
2 TBS butter
1 onion, chopped finely
3 cloves garlic, minced
1 TBS grated fresh ginger
1 TBS curry powder
2 medium tomatoes, seeded and diced
2 TBS minced cilantro
½ cup plain yogurt
Salt and pepper, to taste
1. Microwave the lentils and 2 cups of broth about 8 minutes, until liquid is mostly absorbed.
2. Melt the butter in a large pot. Add the chopped onion and cook for 5 minutes, until softened, stirring occasionally and adding salt and pepper as it cooks. Add the garlic, ginger and curry powder, and stir for 30 seconds.
3. Add the microwaved lentil mixture to the pot along with the rest of the broth and the tomatoes. Simmer for 15 minutes. Taste and re-season as needed.
4. Serve the individual portions with a dollop of yogurt and a sprinkle of cilantro. Enjoy!
Click here for printer-friendly version: Curried Red Lentil Soup