Turmerlemonlentil Soup with Kale

We’ve been having the best days. And the better it gets, the better it gets. I feel so blessed to be living a freelancer’s life. Alex and I have sacrificed the comfort of financial stability (for now, at least) for a free and flexible schedule. Our mornings are a sleepy yawn of “what should we do today?” and “where’s a cheap place we could go for breakfast?”

I’ve been working on a sewing project (that I’ll post about later) that was giving me grief, and today I was spitting and huffing and puffing about it. Alex was being very wonderful and reassuring, and he suggested I step away from the project for now and do something that makes me feel happier. So we decided to go find some more nature to walk in. And then he gave me a dum-dum he had in his coat pocket. I’m the baby.

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Blue raspberry dum and a red raspberry beret. Putting myself in time-out for this caption.
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Even though Alex has a cold right now and was feeling hazy, he still managed to make friends with a tree. Something he is good at.

When we got home I knew I had to rear up and kick my own butt into gear and cook an adult meal! We’d been living off of leftovers and snacks and our parent’s generosity for the past few days. I decided I would make more of a very popular soup that hasn’t lasted more than a couple days in our little apartment. I nicknamed it “Turmerlemonlentil Soup with Kale” …just now as I was writing this post. Because “Lentil Soup with Turmeric, Lemon and Kale” is a bit too on the nose for this moi.

I took two recipes and mushed them together to get this soup, and it’s always a little different every time because I use the palm of my hand instead of a measuring spoon, and sometimes we have 3 potatoes and sometimes we have 5.

So the “Turmer” in “Turmerlemonlentil” actually stands for Turmeric, believe it or not. This is something that wasn’t in either of the original recipes. I love turmeric, and from what I’ve read, it loves us too. It’s been used in India for thousands of years not only as a spice, but also as a medicinal herb. Turmeric has been proven to be anti-inflammatory, anti-aging, anti-brain and heart disease, anti-depression, as well as cancer-preventing and Alzheimer’s-preventing! It’s pro-health, in short. So I add it to whatever I can. And it gives the soup a happy yellow tone!

I also like to use another F.O.H. (Food Of Health), bone broth. I didn’t have a batch made today, so this time I just used store bought chicken stock.

Turmerlemonlentil Soup with Kale

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Ingredients:

  • 1 tbs Ghee or olive oil
  • 1 Medium onion
  • 1 or 2 cloves garlic
  • 3-4 carrots
  • 3-5 potatoes
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp oregano
  • 1 tsp turmeric
  • 4-6 cups bone or chicken broth
  • 1 cup green lentils
  • 1 cup chopped kale, stems removed
  • salt and pep to taste
  • 1 med lemon

How to make:

  1. Rinse the lentils and pick out any stones. Soak them in cold water until you’re ready to use. This makes them easier to digest. You can even soak them overnight.
  2. Chop onions, mince garlic, peel potatoes and carrots and cut into small cubes (I like them to be fun-sized) and chop Kale and set all aside.
  3. Heat the ghee or oil in a large pot or dutch oven over med heat for a few mins.
  4. Throw in the onions, cook till softened a bit. Bout 4 mins, then throw in the garlic. After another couple minutes add in the carrots, potatoes, and spices. Season a bit with salt and pepper, but not all of it. I like to salt as I go. Sauté 10-15 to get the softening going.
  5. Add in lentils and broth, bring to a boil, then reduce heat to low and simmer about 45 minutes.
  6. Blow on a spoonful and taste to see where we’re at salty-wise. Salt to taste.
  7. Turn off the heat, add in Kale and stir to wilt.
  8. Now add in the lemon juice. I like it REALLY lemony, so I usually do a whole lemon’s worth, but start with half and go from there.
  9. Serve with some crusty sourdough
  10. Good job
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Bite sized cubes to soak up max flav
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Prepping these flat beanies for bath time. They hate bath time.

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Here’s Alex… “helping”. Look at the delicate grip he has on the spoon. Masterful technique. The key is to drag the spoon in a circle, just barely scraping the surface of the soup.

Take a peek at my messy little apartment kitchen, decorated for a joyful meal prep experience with bright colors, twinkle lights, and lots of fun trinkets that cheer me on and celebrate whatever I happen to be cooking.

It was real dumpy when we moved in. Painted sad, muted gray, which I’ll admit is a trendy color right now, but with only two windows in that room that get exactly zero sunlight, the results are DUMPY to the max. And the horrible, dusty boob-shaped single overhead light really gave it that authentic college dorm feel. I can’t stand single overhead lighting, it makes me emotionally Hulk out. Hence the happy twinkle lights. We also threw this chick up on top of our fridge.

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Yet another unrealistic beauty standard for women. Smooth, bare pits and an electric skull.

So here’s the final product, and I’m gonna be real with you, folks. It looks like Campbell’s Chunky barf with my phone camera. Soon I’ll be the proud owner of a glamorous camera, but until then, even my fancy yellow Cousances dutch oven can’t help a bro out.

But I can assure you it is a healthy, rustic soup with spice, salt and tang. Just what we crave after a long sniffly walk through snowy woods.

souppic

Tiddly pom,

Your Peacefriend

 

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