Every Thursday I feel like I can take a much needed breath. I am running all week with barely a moment to think. It’s not a good place to be, but its where I am right now and my mantra is constantly, “this too shall pass”, and I do know it will. Don’t we all have times in our lives when our schedules are overwhelming, our budgets are tight and though we just want to sit and read a good book, there are too. many. things. to. do?
Those who know me know that cooking is my therapy, but even that can become a burden if I’m not careful. So tonight, I needed something comforting, and quick. Thank goodness for red lentils.
This soup is so delicious and gorgeous. It just make me happy looking at it. Served with a salad and some crusty bread, and you will feel like you are taking a bit of vacation from your crazy life.
Take stock of your pantry and if you don’t have red lentils there, please buy some this weekend. This soup comes together so quickly and can be a weeknight staple as the colder months set in. Red lentils get almost creamy when cooked and they are so good for you. Not to mention, you know that thing about tight budgets? Lentils are a perfect go-to food when money is tight – they are so cheap!
They are a perfect pairing with lemon juice and I never met a recipe with lemons that I didn’t love.
Recipe ~ Lemony Red Lentil Soup
by Tammy Boyd
1/2 of a large onion, chopped
1 tablespoon Earth Balance
1 tablespoon EVOO
2 cups red lentils
2 cloves garlic
1/4 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon turmeric
4 cups veggie broth
2 cups water
1/4 cup fresh lemon juice
Saute onion with salt, pepper & red pepper flakes in earth balance and olive oil until caramelized. Add garlic, red lentils, broth, water, turmeric and oregano. Bring to a boil, then turn the heat down and let simmer until lentils are the creamy consistency of split pea soup (about 20 minutes). Stir in lemon juice, add salt and pepper if needed and serve!