Spicy red lentil soup

Today, I took a little holiday. I read a book — like I used to do when I was a kid, back when the best thing about our house was the bookshelves brimming with all sorts of wonderful new worlds, ideas, escapes. The book was fantastic; I highly recommend it.  Greg Mortenson’s work made me realize that the one thing I can do with all this education is figure out how to pass it on to those who might not have the opportunities I have had.  How exactly I’m going to do this, I’m not quite sure — I suppose it’s something to think about over the next year, as I finish up my work here.

Dinner was simple and easy — fitting for the laziness of the day. I just threw a couple of chopped and well-rinsed leeks into a pot with a tablespoon or so of oil, sauteed until soft, and then added in 3/4 c. or so of red lentils, a tablespoon or so of berbere (I like it spicy), and sauteed for a bit.  A cup of chicken stock (vegetable stock or water would work, too), a cup of water, a 14 oz. can of spicy cherry tomatoes (regular tomatoes would be fine), a spoonful of labneh (a Turkish yogurt cheese — use greek yogurt as a substitute, or nothing at all; the soup will still be good), a quick stir, and a low simmer for 10 minutes or so was all this soup required.  I didn’t bother garnishing mine, but you can throw a teaspoon of yogurt and some scallions or a bit of chopped parsley on top for a pretty effect.

Now, I’m off to fill detectors. Even on lazy days, work is never complete…

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3 Comments

Filed under Ethiopian, leeks, lentils, main, stories, tomatoes, vegetarian-friendly

3 responses to “Spicy red lentil soup

  1. I just finished that book too! It really opened my eyes to the power of education in war and peace.

  2. liz

    Me too — I hadn’t really thought of it that way before.

  3. Ooh yumyum : ) Red Lentils are my favorite! They’re such comfort food, and healthy to boot!

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