In the days leading up to traveling, I try to spend as much time as I can in the kitchen. This particular two week sampling extravaganza in Washington is our longest trip yet! To prepare for lots of unpredictable meals on the road, I made (and ate) some comforting, soul-warming foods to get me energized for the trip!
Keeley and I rarely make the same dish twice -- it seems like there is always some cool new recipe we want to make, whether it be from Bon Appetit magazine, some cool new food blog, or something we've just recently dreamed up.
When I first saw this soup in Cooking Light magazine, I knew I wanted to try it -- but I had no idea it would soon become a staple weekday dinner.
It is, simply put, the perfect recipe -- super easy and fast to make, requires ingredients that we always have on hand, and it is packed with flavor and nutrients. Oh yeah, and it travels well. What's not to love?
Red Lentil Pumpkin SoupVery slightly adapted from Cooking Light
2 teaspoons canola oil
1 cup chopped onion
2 cups chopped carrots*
1 teaspoon minced garlic
3 1/2 cups organic vegetable broth, divided
1 cup dried small red lentils
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon red pepper flakes
1 cup water
3/4 cup canned pumpkin
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1/4 cup chopped cilantro
Heat a large Dutch oven or pot over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic and carrots to pan; saute 4 minutes. Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper flakes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until throughly heated. Stir in ginger and lemon juice and top with cilantro to serve.
*If you have the time, it's delicious to roast the carrots and stir in at the end, rather than sautéing. We also like to roast butternut squash, onions, and other delicious vegetables to add to the soup!