I’m so excited to add something new to my blog. I love to cook. Well, that’s not true. While I do love cooking I find there are days when I love it less-like when I’m busy, tired, overworked, and out of ideas for something new. But I love taking raw ingredients and creating something amazing!! And let me tell you, cooking gives instant results. They may not always be great results but within a couple of hours or less there is a result. Unlike writing, which seems to take days, weeks, months, and even years before any results can be seen much less amazing results.
Because I’m a busy momma I love finding recipes that are simple. Even better I love finding recipes that are simple and delicious. And better than that, recipes that are simple, delicious, and look amazing-like Gordon-Ramsay-put-me-on-Master-Chef amazing! Ok, I might be tooting my horn a bit but they do look pretty darn good and that’ll make you look pretty darn amazing!
When my family moved to Cairo, Egypt, I hate to admit this but I was very nervous about trying new foods. But at the urging of my dear friend we went to lunch and I ordered what I thought was the safest bet, lentil soup. Warm pita bread, a squeeze of lime juice and I was hooked. So when my sister shared this recipe with me I hoped it would take me back to that small cafe on Road 9 in Maadi.
3 tbsp olive oil, plus more for drizzling 1 lg. onion, chopped
2 garlic cloves, minced 1 tbsp. tomato paste
1 tsp. ground cumin 1/4 tsp. Kosher salt
1/4 tsp. ground black pepper pinch of ground chili powder or cayenne, more to taste
1 qt. chicken or vegetable broth 1 cup of red lentils
1 lg. carrot, peeled and diced lime wedges and chopped cilantro to taste (optional)
1. In large pot heat 3 tbsp. of oil over high heat until hot and shimmering. Add onion and garlic, saute until golden, about 4 minutes.
2. Stir in tomato paste, cumin salt, pepper, chili powder or cayenne, and saute for 2 minutes longer.
3. Add broth, 2 cups of water, lentils and carrot. Bring to a simmer. Then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
4. Using an immersion blender or regular blender, puree half of the soup and then add back to pot. Soup should be somewhat chunky. (I used an immersion blender directly in the pot and found the soup to be the perfect consistency-small chunks of carrots still remained).
5. Reheat soup if necessary. Serve soup drizzled with good olive oil, a squeeze of lime juice, and cilantro.
This recipe made just enough for my husband, teenage son, and I to have a full bowl serving. In the future I would double and probably triple it so I’ll have enough to enjoy all week-long. Yes! It’s that good!!
Pita Bread Recipe* courtesy of Chef John and Allrecipes.com
So are you ready to be a rock star in the kitchen? Try this recipe and tell me what you think? Better yet, post a picture and show me your AMAZING results!!