• 1 cup of french lentils
  • 1 small red onion minced
  • 3 cloves of garlic minced
  • 1/2 tsp cumin
  • 1 14oz can of diced tomatoes
  • 4 cups of veggie or chicken stock
  • 2 cups shopped spinach
  • 1 dried chili pepper (optional)

sometimes you come across a recipe and even though it looks interesting you go on to the next. and then there are sometimes you come across a recipe and bookmark, rip it out of a magazine, proceed to find your ingredients, and then run to your nearest kitchen and cook.

sometimes this happens on passover.

sometimes you just cook it anyway because somewhere, someone, ok, maybe it was the internets, told you that you could eat lentils. as it turns out, you shouldn’t, but one day you might be able to (someone told me that too and it wasn’t the internets).

there is one site in particular that makes me do this. mostly because it’s the kind of website that always has a great vegetarian options. actually, the whole site is vegetarian. yeah, that’s possible. and it’s great.

i love ideas this website has. the inspiration from 100′s of cookbooks (hehe, once you hear the name you will see why i let out a giggle) are amazing. i love the little twist on each recipe and i heart the way everything so easily comes together.

it reminds you that the simplest of ingredients can really make a great meal. it reminds me that good, healthy, hearty meals are out there. healthy ones that you can’t always find elsewhere. great ones that you can add your own touch. whether it be a carrot or a chili pepper, swapping out spinach for kale, or just keeping it as it. it’s all good. it’s fun, it’s cooking.

ps…if you go to the linkage (see below), you must make the saffron yogurt sauce. it’s amazing.

lentil soup with spinach     adapted from 101cookbooks: lively up yourself lentil soup recipe

to prep: add 1 cup of lentils to a pot with 2 cups of water and bring to a boil. cook for 10 minutes to start the process. i like to use french lentils, they hold there shape very well during cooking (meaning, they don’t get mushy). drain the lentils and set aside.

  1. in a dutch oven saute one small red onion and garlic for about 5 minutes till it softens and starts to turn golden in color.
  2. to pot add can of tomatoes, cumin, cooked lentils, stock and bring to a boil. then simmer for 30 minutes.
  3. add spinach and a dried chili pepper and cook for another 5 minutes.

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