So, after proclaiming it too hot for soup, I went and had exactly that for dinner. It was actually Chris’ idea for using up some leftovers, so he started making it while I was out for a few hours. Thanks to a giant rain storm that left me soaking wet, soup suddenly sounded like a pretty good idea. Here’s an approximation of his recipe:
- 3-4 tbsp olive oil
- 6 garlic cloves, minced
- 1 medium onion, chopped
- 2 medium carrots
- 1 jalepeno, minced/diced/whatever you do to jalepenos
- 1/8 tsp corriander
- 1/8 tsp curry powder
- 2 tsp oregano
- 1 bouillon cube +1 tbsp red miso + 4 cups water
- 2 cups cooked lentils
- leftover sauteed zucchini (about 1, sliced and quartered)
- 1/2 a bunch of kale, rinsed then soaked in salted water, rinsed again, and shredded
- Sautee garlic, onions, and carrots for about 20 minutes.
- Add bouillon/water mixture and rest of ingredients. Bring to a boil, then lower heat and bring to a simmer.
- Cover and allow to simmer for about 45 minutes.
It was delicious. Eating a bowl of soup while lightning continued to flash outside was very comforting. I used to be a big scaredy-cat about storms. For the most part, I’ve outgrown that, but I still have my moments.
Even thoughI love the hot weather, it makes me so sleepy. Sometimes you just need to curl up and call it a day early. I mean, hey, how else are you going to have the energy for all the goings-on worth staying up late for?
Hungry for more?
Subscribe to get the latest nutrition information, self-care strategies, and healthy living tips delivered right to your inbox.