But before I do tell you about the recipe, let me tell you a little story.
All zero of you reading this may recall that I spent roughly five years working to realize a one year New Years resolution. You know, that time I made 52 recipes in my Le Creuset. Well, roughly three days after posting my reflections on the completion of said resolution, the.worst.thing.ever.happened.
My Le Creuset broke.
Luckily, a call to Le Creuset's customer service line was just as pleasant as a display of their goods. The honey-voiced call center woman was super kind and promised to have another lid sent right out, asap. I was like right, sure...asap, see it in five months. Did you hear we had some snow in Boston this winter? I had my doubts about any kind of deliveries happening, other than more snow. But deliver it they did, or rather the United States Post Office did, just about two days later. During the fourth massive snow storm.
|Special Le Creuset delivery!|
|The USPS delivers.|
(And yes, I did find that screw. Eventually.)
adapted from the Soup Bible and the New England Soup Factory cookbooks
1 Tbsp coconut oil
2 cloves garlic pressed
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 cup red lentils
8 oz canned chopped tomatoes (drained)
1 16 oz can chickpeas, rinsed
4 cups vegetable stock
2 tsp curry powder
¼ tsp cayenne
1 tsp cumin
1 tsp corriander
½ tsp cloves
1 can coconut lite milk
¼ cup golden raisins (optional)
salt & pepper
- In a large Le Creuset over medium-low, saute the garlic, onion, carrots, and celery for approximately 7 minutes until they begin to brown and become translucent.
- Add lentils, tomatoes, chickpeas, and spices. Stir to combine and add stock. Add raisins if you use.
- Bring to a boil, reduce the heat to a low simmer, and cook partially covered for 45 minutes.
- Add coconut milk, bring back to a boil for 3-5 minutes (the coconut milk) causes the temperature to drop) and season to taste.
- Serve hot (suggestions below). Try to share. Nobody likes a soup nazi.
- Cloves can be really overpowering. I recommend starting with half the recommended amount and then deciding if you’d like more. Not everyone likes them!
- This is shockingly easy and quick to make, but like chili, I find it tastes better the day after.
- Serve with a nice crisp green salad, crusty bread, naan, or other warm flatbread. And beer. Or wine. And sriracha. Never leave that one off the table, or I will turn soup nazi on you.