spicy red lentil soup with greek yogurt
“So much time, so little to do. Wait a minute. Strike that. Reverse it.”
Willy Wonka nailed it on the head.
Let me explain.
The thought of 2013 scares the bejesus out of me. I am the most superstitious person you will ever meet. I blame my “quirk” on my days playing fast pitch softball. Have I ever mentioned that? Yep. I was that girl standing on a dirt mound throwing 50 mph fastballs right down the ol’ pipe. Ahhhh…those were the days (wink, wink).
I always performed a ritual before I threw a pitch. I would lick my right index finger (so I could grip the softball), step on the mound with my right foot first, look to my left and then to my right, and immediately at the catcher’s glove. If one of these steps were off, I knew I would throw bad pitch. You know what, looking back, I must have looked a little creepy-creeperton! Yikes.
That said, my superstitious “quirks” carried over into my adult life. If I spill salt on a table, I throw it over my right shoulder. I have to wear the same purple t-shirt when I watch K-State play football. I make a wish every time I look at the clock and it says 11:11. Why? Haven’t a clue. When I realized 2013 would be here for a WHOLE year, my “quirks” went into overdrive. The number 13 = es no lucky bueno.
Yet strangely somewhere between Christmas and New Years, I made this cream-less, spicy, red lentil soup. I don’t know whether it was the spice from the soup or the fact that soups without cream actually taste just as pleasant I realized something. Rather than being afraid of things that I have zero control over, why not embrace the “superstitious” year and go big? Make soups without cream. Film cooking videos. Begin writing a cookbook.
I will make 2013 my lucky year and say, “So much to do, so little time.”
Spicy Red Lentil Soup with Greek Yogurt
2 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon coriander
1 pound tomatoes, deseeded and chopped
2 cups red lentils
salt and pepper
Greek yogurt, garnish
Lemon juice, garnish
Naan bread, garnish
In a large dutch oven, melt butter over medium-high heat. Add onion, carrot, celery, and cook until softened. Add spices. Cook for another minute. Add tomatoes and cook until softened. Add red lentils along with 8 cups of water. Bring to a boil and then simmer for about 30 minutes. Salt and pepper to taste. Puree soup with an immersion blender. Serve in small cups and dollop with greek yogurt, a splash of lemon juice and serve Naan bread along side.
Recipe from Food and Wine MagazineAll images and text ©