Thursday, November 15

What's for dinner: Wednesday

Chopped up potatoes, yams, carrots and garlic

Translucently beautiful onion - the sizzle is music to my ears and the aroma delightful!

I've been tweaking this recipe, forever

Here's last night's version
1/2 onion, chopped finely
2 cloves garlic, chopped finely
4 yams, chopped, finely
1 potato, chopped finely, skin on
2 1/2 carrots, chopped finely, skin on
1/4 tsp cumin
1/2 tsp curry
fist full of salt
1 cup of red lentils

Wash, peel, and chop up all your veggies (save time by not peeling)
Fry onions over medium heat, once translucent add the rest of veggies
Add cumin, curry and salt
Stir on medium for 5-7 minutes
Add lentils
Add enough water so that your pot is 3/4 full, allowing room for lentils to expand
Turn heat on high, once soup begins to boil immediately turn down to low!
Let simmer for NO LONGER than 5 minutes - use a timer, always!!
Soup is ready to be devoured

For tonight's dinner we will add mini rainbow alphabet noodles

The Vegetables We Eat By Gail Gibbons
Great book to read while waiting for the soup to cool

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