This summer has been a little on the cool side here in Georgia…
I have been waiting for temps to hit the high 90′s to lounge by a pool…
But have had to settle for a run in temps in the high 80′s…
I know – you are probably cringing now…
But I love warm weather!
I was getting used to wearing a light jacket at work…
(The lower the temps outside…the lower the A/C feels inside)
One day this week at work…
The A/C Compressor busted…
I DO SO love warm weather!
I love all things warm…
Like this lentil
soup, stew, or whatever you may wish to call it!
Wasn’t sure what to call this – it’s consistency is more stew-ish than soupy – but yet…it is not quite a stew either….no matter it’s name, it will definitely leave you warm and fuzzy and licking your bowl and wanting more!
By the way, I am open to any and all suggestions for names for this recipe/dish …
Half cup of orange lentils
Half cup of yellow split peas
1 cup vegetable stock
1 cup water
2 onions chopped
6 garlic cloves chopped
1 two inch piece of ginger chopped
2 stalks celery chopped
1 green pepper chopped
1 can black beans
Half a can of black olives
About 20 cherry tomatoes
salt and pepper to taste
one handful fresh cilantro
1 tablespoon parsley
1 teaspoon paprika
Half teaspoon cumin
Preheat the oven to 400 degrees.
Rinse the lentils and yellow split peas and put them in a pan with the water and vegetable stock and bring to a boil. After it reaches a boil, lower the flame and simmer for 15 minutes – checking the water level, adding more if necessary.
While these are boiling, toss the tomatoes in olive oil and pop in the oven for about 10 minutes.
This is another multitasking recipe
So, while the lentils are boiling and the tomatoes are popping, sauté the onions, garlic and ginger till slightly browned – should take about 7-10 minutes on a low to medium flame.
Add half of this browned mixture to a blender along with the “popped” tomatoes and puree well.
Add the celery and green pepper to the mixture of onion, garlic and ginger in the pan and cook till slightly tender, then add the black beans and sauté till beans are warmed.
At this point, the lentils should be done, so add the onion/garlic/ginger/pepper/celery/black bean mixture to the lentils, and pour in the pureed onion/garlic/ginger/tomato mixture too.
Add salt and pepper, cumin, paprika, parsley and half the cilantro.
Stir all this on a very, very low flame – till well combined.
Add the other half of the cilantro and olives and this dish is ready to face plant into
This is good with some crusty bread or chips.
So, I am curious, has summer been warm enough for you this year?