To me, lunch is probably the most important meal of the day. Before I started working from home, I would throw whatever leftovers were around in a container, or wrap something in a tortilla and call it lunch. But now I’m working from home and I can’t keep from wondering what’s in the fridge every hour or so.
So, I’ve been trying to make filling and interesting lunches for myself. I have been following the 1600 calorie meal plan out of Becoming Vegan, and the lunch meal is lentil soup. I’ve been playing around with lentils and have wanted to post the baked lentils that I’ve made big pans of for the last two weeks, but they’re so damn unattractive. Needing a change, I decided to go for some lentil soup.
I had some fresh ginger in my fridge leftover from the birthday dinner I made for Bret (uggh, I’ve been so bad about photographing and blogging my foods), so I found a recipe that used it. I made this Spicy Lentil Soup from Jenessa on Recipezaar.
Spicy Red Lentil Soup
1 tsp. olive oil
2 Tbsp. chopped garlic
1 Tbsp. chopped fresh ginger
2 cups vegetable broth
1 cup water
1 cup red lentils
1 1/2 Tbsp. paprika
1 tsp. cayenne pepper
1 Tbsp. herbes de provence
28oz. can whole tomatoes
Saute the garlic and ginger in the olive oil until they are fragrant but not burnt. Add in the rest of the ingredients, including the juice from the canned tomatoes. Break up the tomatoes with a spoon, stir well, cover and bring to a boil. Reduce the heat, cover and let simmer until the lentils are tender.
This soup is SO RED.
I didn’t change much, other than using a vegetable boullion cube and water instead of the broth. It took about a half hour for the lentils to cook, then I took the cover off of the pot and let it thicken a little bit. I usually eat soups with more vegetables, and I think adding some peppers, onions, celery or whatever is around would be great.
My stomach is full and doesn’t really care what else is in the fridge right now.