Loving on Lentils
Okay, so Joey made some amazing red lentil soup last night and you will get all the details about it but bear with me through breakfast and lunch first.
I promise it won’t be hard to wait because my breakfast was equally amazing!
I knew I was almost out of rolled oats but completely spaced buying more when I went to the grocery on Monday. Doh! Luckily I had picked up some steel cut oats at WF. Actually this was really lucky because it seems like everytime I try to get steel cut, they’re out!!
Yes, this was every bit as good as it looked.
My steel cut oats process is pretty standard and pretty much the same as my rolled oats process.
- 1/3 cup steel cut oats
- 1/3 cup almond milk
- 1 cup water
- 1/2 banana
- 1/2T ground flax seeds (except I forgot this step!)
- pinch of salt
- Mix all ingredients in a pan and simmer for ~30 minutes or until liquid is absorbed to your liking.
Easy enough, right? Except for that whole waiting half an hour to eat breakfast part…
- cinnamon granola
- mixed berry compote
- chocolate hazlenut apples (1/4 apple (chopped), 1/2T Justin’s Choco Hazlenut Butter, 1T almond milk — microwave for 30 seconds and stir, stir, stir)
- pumpkin butter which is unpictured because it was an afterthought
Gah, this was awesome!
I met up with Dad and Beanie for lunch on Pearl Street. Pearl and 29th Street are so close and have so many restaurants to choose from I don’t know why I don’t make a lunch trip more often!
We went to Zoe Ma Ma for some Chinese. I got the vegetarian dish which came with organic egg noodles, tofu, veggies and sauce.
It was alright, but nothing amazing
I ate most of it anyways. I just can’t turn down veggies!
And speaking of veggies, I was craving more when I got home from school so a Green Monster was in order.
All I had on hand was kale so in it went along with some almond milk, 1 small banana, 2T pumpkin, 1T pumpkin butter and some ice.
This was a little earthy for my taste but still pretty good.
I slurped this down on the way into Boulder for work + a few bites of this and that on the side.
Alright, let’s get to the lentil soup already, shall we?
This was a recipe from 101 Cookbooks.
This totally exceeded my expectations. The recipe says you will need to liberally salt the soup so I assumed it might be relatively flavorless (why did I choose this recipe with that in mind??) but I was so wrong!
The lentils lose their red color but I assure you they were cool looking beforehand.
I guess we use some pretty good vegetable broth because it gave great flavor to the soup and extra salt was not necessary, and that’s coming from a salt addict!
Soooo glad we doubled this recipe so we could have lots of leftovers!
And a little Fall action on the side
Have any particularly wonderful soup recipes?
Enjoy your Thursday, my friends.