It’s so dark here in Victoria. Our glorious fall is over and we have moved into the dark gray clouds of winter and non-stop rain. I have all the blinds open. Every single light on in the house… and it still feels dark. If this is an indication of what winter is going to be like this year. I want to leave.
Fergus loves his new parka… keeps most of him dry. If he’d only wear the hood then his face wouldn’t get so wet. I don’t think he likes to have his ears covered. We went to the lake the other day for a walk… got some nice shots. The only time I enjoy the rain is walking through the woods…
This soup makes me feel cozy and hopeful on cold damp days like today.
Raunch Red Lentil Soup
This warm thick soup should be served over a scoop of basmati rice.
1 large onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
1 jalapeño pepper, seeded and minced
3 cups vegetable stock
1 cup dried red lentils
1 tsp turmeric
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 inch fresh ginger, finely grated
2 small tomatoes, chopped
1/4 cup fresh cilantro, chopped
In a medium soup pot on medium heat, saute the onions in oil until translucent. Add the garlic and jalapeño and saute for an additional 5 minutes. Add the stock, lentils, turmeric, cumin, salt and ginger. Bring to a boil, then reduce heat. Cover with lid and simmer for 5 minutes or until the lentils are tender. With a hand blender or food processor blend half or all of the soup until smooth (be careful when blending hot liquids); return to the pot and stir in the tomatoes and cilantro. Cover with lid, remove from heat, and let stand for 2-3 minutes before serving.
Makes 2 large or 4 small servings.
Taken from LA DOLCE VEGAN (GoVegan.net)