Josh and I rack up, on average, a $100 grocery bill every week. I'm ashamed to say it - it's an incredible amount of money for just two people for (mostly) food - but it's true. I guess that's what happens when you pick up a delicious-looking block of Manchego from the cheese guy at Eastern Market and discover that the thing just cost you $8.50.
So, when I'm trying to be good, and save some money, I make lentils. They're a completely underrated legume - I used to think of a gray, tasteless mass when I thought of lentil soup - but they've recently become one of my favorite things to cook (and one of Josh's favorite things to eat). Below is my take on Indian-inspired lentil soup.
Ingredients
1 cup of lentils (any kind will do)
1 quart of chicken stock or water (or a combination of the two)
1 to 2 -inch piece fresh ginger root, chopped
4-5 garlic cloves, chopped
A big handful of fresh cilantro, roughly chopped
Some turmeric (it's just for color, so if you don't have it, you can skip it)
One dried Ancho chili, reconstituted, chopped*
Some chopped carrots
Lemon juice, to taste
Olive oil for sauteeing
Garnish with whatever you have. I like fresh cilantro, goat cheese or Labneh (or sour cream, if that's what I have around - though that's rare) and chili powder or paprika.
*On the Ancho chili: you could add any other chili or even chili powder or paprkia, instead, but the Ancho is nice and gives it a bit of a smoky flavor. I bet a chili in Adobo sauce (from a can) would be just as good. If you've got to go with a powdered spice, I'd go with pimenton, the spanish paprika that also has a smoky flavor. Really, though, anything for a bit of heat would be fine.
Method
Saute the ginger and garlic until fragrant (30 seconds or so), add the onions, carrots and turmeric and saute until the onions are translucent. Add the lentils, stock/water, Ancho chili, and cilantro. Simmer until the lentils are soft; 25 to 30 minutes. Add lemon juice to taste. Garnish with any or all of the above.
Total Time: 35 minutes
Yield: Makes 2 servings.
To Serve
I usually serve this with some crusty bread and maybe some wilted greens (kale, spinach, bok choy - whatever) on the side. Delicious!