It seems I forgot yet another anniversary. This blog turned two years old on May 14. And I paid it no attention. Two years, and 353 posts later, and I'm still not a housewife. Although I do have a house now, I don't feel any closer to my fantasy. If anything, that mortgage payment is only going to postpone my dreams of daily brunches, mid-afternoon dusting and cooking three-course dinners for a long, long time. I guess that leaves me exactly where I am now. Working by day. Preserving lemons by night (more on this later).
So happy anniversary dear blog! Hope you all enjoy this red lentil soup. I made up the recipe based on my fridge and pantry contents, and despite its simplicity, it was pretty tasty and perfect for the chilly weather we've been having.
Red Lentil Soup with Ham (or not)
(Unfortunately, I paid little attention to measurements as I made this soup, so below are some approximations)
2 cups of red lentils, picked through and rinsed
3 garlic cloves minced
2 large carrots, diced
3 stalked of celery diced
2-3 tbsp curry powder
4 cups or so of chicken stock
salt and pepper
salt and pepper
2 slices of black forest ham, diced
sour cream (optional)
1) In a soup pan, heat olive and cook carrots and celery for about 5 minutes. Add garlic and cook another minute. Then add curry powder, stir to coat vegetables.
2) Add lentils and chicken stock. Season, cover and simmer for 20 or so minutes, until lentils are looked.
3) Puree soup. Taste, adjust seasoning, add diced ham, and cook for another few minutes.
4) Serve with sour cream. Or without.