And Some Color...
I have been away for awhile. I have been traveling and studying for a very tough exam that I just want to go away. And then, when that was all over with, I got that nasty cold that has been going around. Excuses, excuses. Anyway, my favorite gluten free buddy Kalle sent me an amazing recipe for lentil soup. I am a BIG lentil fan. Not only are they tasty, but man are they good for you. They have a wonderful complex carbohydrate/ protein ratio that really does a body good, and no extra meat is required. Kalle sent me a recipe she found in the New York Times for Red Lintel Soup. I am always a sucker for anything that can be made in one pot and requires onions. The soup is a tasty medley of red lentils, diced tomatoes, onions, chicken stock, with a little curry. The best part is that it's very pantry friendly. I happened to have these ingredients around, so it wasn't too much of a hassle. I recommend keeping around a jar of Better than Bouillon chicken stock concentrate. It just makes cooking easier.
Red Lintel Soup courtesy of Martha Rose Shulman of the NY Times
As you can see that, when finished, the soup becomes a very beautiful orange color that is super aromatic. I didn't add the yogurt and cilantro, although I wished I had some fresh chopped cilantro on hand. I did add a pinch of cayenne to heat things up.
Also, the recipe says that you can leave it chunky or puree it. Truthfully, I wish that I had left it chunky. The lentils do not puree to a fine enough texture for my liking.
I really recommend this for either a warm night at home, or even a great starter for a dinner party. Guests will be impressed.