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So March flew by, eh? We had our first CSA pickup of the year, yaaaay!
We also ate our first grilled hot dogs of the year on an absolutely gorgeous 70 degree day in MARCH, which was kind of a big deal.
And then it got cold again, so I made lentil soup.
Pink Lentil Soup
serves 4
2 tablespoons butter
1 large onion, diced
2 cloves of garlic, minced
1-2 tablespoons harissa, depending on how much heat you want
1/2 teaspoon cumin
1 pound crimson lentils (about 2 cups)
2 cups chicken stock
4 cups water
salt and pepper
lemon juice
kefir or yogurt for garnishing
Melt the butter in a medium pot over medium high heat. Sweat the onion until the onion is translucent, about 5 minutes, then add the garlic and continue to cook for 1-2 minutes. Add the cumin and harissa and stir, then add the lentils and a hearty pinch of salt. Keep stirring. Toast the lentils in the butter this way for just a minute, then add the chicken stock and half the water. Let the soup come almost to a boil, then turn the heat to medium low and simmer for 25 minutes, or until the lentils are tender. As they cook, add some water to keep it at your desired consistency; you may not use all 4 cups, but I didn't want a super thick soup.
Once the lentils are cooked, season the soup to taste with lemon juice and plenty of salt and pepper (and maybe another dab of harissa?). Garnish with a swirl of kefir or a dollop of yogurt, and enjoy. This soup will keep in the fridge for most of the week, so you might even get some lunches out of it, woo!
