Red Lentil Soup with Lemon and Tandoori Naan
Jarrod requested I make lentils of some sort. This is surprising to me, because he has a very Kenny Banya-esque view on soup being a meal. (If you don’t get that reference, I have to question how you spent the 90’s.)
I’ve never actually cooked with lentils before! I have had lentil soup several times, but someone else has always been the chef. This soup could not have been easier to make unless someone else did it for you! I mostly followed the recipe (and almost forgot the lemon juice until Jarrod reminded me) and it was very good. I didn’t remove half the soup from the pot to blend it, I just used the immersion blender right in the pot. The soup was very flavorful and I loved the texture of the lentils. Blending it also makes it a little creamy, but since you’re not actually adding any cream, it’s much healthier.
I have been buying Kontos brand pita and naan, and it’s really good. I brush with a little olive oil and sprinkle with a little kosher salt, then warm it in the oven at 350 for about 10 minutes or so. It’s a really great dipper for your soups or stews.
Side note: I did put a dollop of Greek yogurt in each bowl. I’ve been trying to make healthier choices with things, and Greek yogurt is a great sub for sour cream or mayo. I’ve been making my own “ranch” dip to eat with raw peppers or carrots cut up for snacks, and it’s SO good! 1/2 of yogurt, 1/4 tsp each of S&P, garlic powder, and onion powder (I used slightly under a 1/4 tsp of the garlic and onion powders). Then I add 1/2 tsp of dried parsley, a pinch of dried dill, and a couple of dashes of Frank’s Hot Sauce. Give that all a good stir and you are good to go! A couple of tablespoons of the dip is only about 25 calories!
Well, it’s about time to go root against Tom Brady. Enjoy and stay warm!
Cheers! ~ Jen
