Okay, so I just finished talking to you about summer, barbecues and the weather changing and here we are with a bowl of steaming hot soup for lunch. The fact is, few things say comfort food like a hearty bowl of soup, full of fresh veggies, beans and lentils, whether it's winter or spring.
Soup is one of the quickest and easiest lunches you can make. In fact, you can commonly hear the term "fridge soup" , which is basically a concoction of any veggies, legumes and proteins you have in your refrigerator and some broth (or water) and herbs & spices. Well, this is our version of fridge soup, with an ethnic twist.
We threw together some red lentils, kidney beans, a can of plum tomatoes, parsley, garlic, chicken stock, lemon juice, paprika, chili flakes, a dash of cinnamon and salt and pepper and let it simmer for a half hour or so. The ingredients combined to make a Moroccan-inspired flavour that was part spicy, part sour and totally delicious.
With the lentils and beans delivering a burst of protein (not to mention the perfect thickening agent), this makes the perfect dish for the vegeterian in your life.
This made the perfect express lunch, particularly on a day packed with tons of Passover cooking.