This fall weather is a bit crazy. It was a nice fall chill all last week, and now we're back to being in the 80's this week. I just want my nice fall weather!
My half marathon is going to be here before I know it, and I've been a bad trainee. I did something to my shoulder last weekend and it's ached all week, but starting to feel better. So hopefully I can get back to running this upcoming weekend because I'm not going to have a very good time come October 30th if I don't!
Anyway, it's another soup-type recipe. I've been working on slowly cleaning out my pantry for the past couple of weeks (it's nuts in there!) and noticed I had an abundance of lentils – so what better to do than make a quick curry or soup! So I did a quick Google search and I was led to an Honest Cooking recipe that helped use up some of my CSA vegetables too!
Adapted from an Honest Cooking recipe
1/2 cup french green lentils, washed
1 onion, finely chopped
1 tomato, chopped
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
juice from 1 lemon
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon garam masala
1 red bell pepper, seeded and chopped
1 white/yellow bell pepper, seeded and chopped
1 cup chicken stock
In a medium pot, add lentils and cover with water. Stir in tomatoes and tumeric. Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes.
Heat olive oil in a large skillet under medium high heat until hot. Add bell peppers and onions. Cook until starting to soften, about 5 minutes. Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice. Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.
Serve with steamed rice.
Have a great Thursday guys!