Last week I was illin’, through and through. I had lost my voice and was pretty much a sad sack of sickness. On Thursday night I couldn’t make it to a business dinner we had planned with some new clients, but when Cornelius returned empty handed from the meeting, I was pretty peeved. What kind of husband would forget to pick up a burrito or a can of soup for his sickly wife left at home. Uh, that would be mine. True he’s my favorite person in the whole wide world, but that night, he held his head in shame.
In order to get back in good graces, I told him that he would have to make it up to me by making some homemade soup. I picked out a recipe that I had been eying for a little while and he eagerly took up the challenge. Despite the ease of this recipe, it was quite an undertaking for someone who didn’t know where the lentils were kept or what pot to use. My husband, as sweet as he is, does not cook. At all. He can make toast and eggs and hot dogs, and once he made me a birthday cake, but he doesn’t know his way around a kitchen. As Cornelius got down to it, he would call out questions and I’d answer where the cumin was kept and where to find the tube of tomato paste. I don’t know if he really enjoyed the whole process, but he really did enjoy using the new y-peeler he had gotten me as a stocking stuffer at Christmas time. In fact, instead of dicing up the carrots, he just shredded carrot ribbons into the pot. It turned out to be a nice touch, too!
Regardless of his kitchen ineptitude, this soup turned out terrific. It had a nice bite from the lemon and it was full of flavour. And those carrot ribbons, brilliant! In fact, I’ll credit this soup with getting me back on the mend. My cold is pretty much shaken, my husband is back in the good books and hey, it looks like spring is finally here on the west coast! I took a walk yesterday and the cherry blossoms are out and isn’t that a wonderful thing?
Recipe adapted from Scott over at Sugar and Lard.
red lentil soup with lemon
2 T olive oil
1 large onion, chopped
5 garlic cloves, minced
1 T tomato paste
2 t ground cumin
1/4 t kosher salt
1/4 teaspoon ground black pepper
1/2 t cayenne powder
1/2 t mexican chili powder
4 c vegetable broth
1 c red lentils
1 large carrot, peeled into shreds
Juice of 1 lemon
3 tablespoons chopped fresh parsley
Heat oil in a large heavy pot and saute garlic and onions until wilty. Stir in tomato paste, cumin, salt, pepper, cayenne and chili powder until fragrant. Pour in broth, red lentils and carrots. Simmer until lentils and carrots are tender, about 20 minutes. Add lemon juice and parsley and serve in deep bowls.