Wednesday, January 19, 2011
Dinner for Two.
It's getting to be slim pickings around here but I'm determined to use what we've got before hitting the store again. Nothing irks Kevin and I more than throwing away food we let go bad. It's so sad and so expensive. So I made my very first soup from scratch. At least first without a recipe. Chloe was calm and I was feeling creative.
Here's what I came up with.
I'm proud to say it turned out great!
Moroccan Lentil Soup
1-box of organic chicken stock ( I was out of vegetable stock)
1-16 oz bag of lentils
2- handfuls of organic baby carrots
1-bunch of celery
1- white onion
4- garlic cloves minced (a good immune booster)
1-can of organic stewed tomatoes
1-small can of Mexican Corn
1-handful of heirloom tomatoes halfed (for color)
1-tablespoon yellow curry
2-tablespoons Moroccan spice
1-pinch Sea Salt
1-pinch ground Pepper
Combine and Simmer...it's that easy!
You can tell I winged it on the quantities. You can use any vegetables you have on hand.
On the side I made crispy Cornbread Muffins and a Blueberry Lemon Compote. It was delicious!
Next time I think I double the vegetables and half the lentils. Then blend some of the soup for a creamier texture. I have one of these fancy immersion blenders on my wishlist. In green, of course.
at 9:15 PM