I like to think of myself as a fairly organized person but there is one space I can never keep clean. My “to-try” recipes. They are everywhere.
Bookmarks on my browser. On my Pinterest pages (yes plural, I can’t even keep this straight). Scribbled in notebooks, again, several. Torn out of magazines. Tucked into our junk drawer. Hung on magnets on the side of the fridge. Folded down pages in random cooking magazines. You get the picture.
Like I said. Everywhere.
The curried lentil soup recipe in the top left corner above has been said recipe on my fridge pretty much since we moved into this place. Every day I look at it as I’m prepping something else and then swear to myself that I will make it tomorrow.
That was 4 months ago but who’s counting?
Yesterday, it was 14 degrees out. I worked from home. It pretty much snowed all day. It was the perfect day for curried lentil soup.
This recipe was simple. I made in 20 minutes flat and ate it nearly as fast. I changed very little from the original recipe besides the type of oil, the type of onion, swapping in my homemade veggie stock for chicken stock and cooking my own lentils. Oh and adding a little lime juice. Basically the same though.
It was flavorful and warming and made me feel bad that I made it while Michael was away and therefore couldn’t eat the leftovers. Okay, I didn’t feel that bad. Plus it has a pronounced ginger taste and Michael doesn’t like ginger so he probably wouldn’t like this soup…or that’s what I’m telling myself.
Cheers to trying some of the recipes on my to-try list/pile of scrap papers everywhere.
Recipe adapted from Cooking Light
Enjoy and Exhale!