And we're back!

And by we, I mean me. Since November I have been bouncing from Florida to DC to job hunting in Denver with not much time for web logging. But now I'm back and ready to talk about lentils.

I don't know a whole lot about about the nutritional value of many of my favorite foods, and so I've been studying up (ie, Wikipedia) almost every time I cook. Last night I made Egyptian Style Lentil Soup from Mediterranean Vegan Kitchen, and was pleasantly surprised by what I learned while the soup was simmering. They are packed with fiber, protein, folate, magnesium, and iron. Plus, they cook quickly and don't require soaking, which means they can be thrown into quick weeknight soups like this one:


So easy, so good.


Red lentils are smaller than other varieties, and turn a light orange color when cooked.

I used red lentils to give it a warm, cheery color, and dressed it up with vegan sour cream and diced tomatoes (not exactly appropriate for the Egyptian style soup, but delicious nonetheless). Fennel seeds, cumin, and oven roasted onions will make your house smell heavenly. Warm flatbread (or whatever you have on hand) is necessary to sop up the last bits of soup in your bowl.

If you're looking to vary your protein sources and up your iron intake (good advice for vegans and non-vegans alike), try this soup, or one of these recipes:

French Lentil Soup with Tarragon and Thyme
Dazee's Misr Allecha
Spiced Lentils and Rice
Lentils Tartare