I’ve been over-indulging with some favorite foods (think butter, cream, tempura batters, etc.) and plan to do more of the same in the upcoming week. To balance the internal coffers, I’m making a red lentil soup full of vegetables and flavor — I’ll have enough for leftovers. The soup last several days, refrigerated.
This is a very easy soup but it has to be stirred often or the bottom of the pot will burn. If this happens, do not try stirring or you will incorporate the burned flavor into the soup. Scoop off the top two-thirds of the soup, discard the remainder of the soup, and then soak your pot. (I’ve burned a lot of soup in my day.)
If you wish, only cook 1 cup of lentils and add couscous to the soup in the last few minutes of cooking time.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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