True confessions today.

My kitchen is a wreck and has been for some time.

I haven’t really wanted to cook or bake anything.

We’ve also been eating a lot of crap (read lots of take-out pizza).

Let’s blame these on COVID fatigue.

The pantry is jamb packed and over flowing.   Although I’m not a prepper, let’s blame that on not wanting to run out of stuff “just in case.”   Besides, I want to maximize my weekly (or every other week) grocery store trips.

Last weekend, I got in my groove again.  I cleaned and organized the kitchen and pantry and baked cookies, made some great breakfast muffins (more to come on those), and whipped up a soup entirely from what we had on hand.

This soup came out perfect.   I loved the combination of flavors and the spicy richness.   Check your fridge and pantry for the ingredients.  If you don’t have them all, improvise.   This soup is very forgiving.  For instance, my celery was quite limp and my carrots a bit slimy and who knows how old the lentils were.   Don’t have brown lentils?  Use green.  No worries.  It all works.

Spicy Lentil Soup

Modified recipe from Cookie and Kate

Ingredients

• 1/4 c. extra virgin olive oil
• 1 medium onion, chopped
• 2-3 carrots, peeled and chopped
• 4-5 stalks celery, chopped
• 4 cloves garlic, minced
• 2 t. ground cumin
• 1 t. curry powder
• 1/2 t. dried thyme leaves
• 1 (28 oz.) can petit diced San Marzano tomatoes
• 1 c. brown lentils
• 4 c. chicken stock (Use veggie stock if you like.)
• 2 c. filtered water
• 1 t. salt
• fresh ground pepper
• pinch of red pepper flakes
• 1 c. baby spinach
• 1-2 T. habanero vinegar (or your choice)

Instructions

1. Heat the olive oil in a large Dutch oven.
2. Once the oil is shimmering, add the chopped onion, carrot and celery.  Cook, stirring often, for about 5 minutes (or until onions start to turn translucent).
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
4. Add lentils, broth and the water. Add the salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Add the baby spinach and  cook for 5 more minutes.
6. Remove the pot from the heat and stir in 1-2 tablespoon of vinegar. Taste and season with more salt and pepper.   You may also add more vinegar and red pepper flakes if desired.
7. Serve.

Yield: 8

Like I said, this recipe is quite adaptable.   I think the next time I make it I will add sweet potatoes.  I also can’t rave enough about the curry/cumin combo here.  I would love to make a curried tomato soup along these same lines.

Serve with some crusty brown bread (and maybe a salad if you’re ambitious).

I’m linking up with Souper Sundays at Kahakai Kitchen.