Merry meet all,
Ever have one of those nights when you just don’t feel like cooking and worse, you have no idea what to cook for dinner? It is the most asked question, I am sure. So I did something about it.
I had a jar of red lentils and a jar of cornmeal. I found a recipe for red lentil soup, which helped me use up ingredients that may have been wasted otherwise. I lit a candle, tided my kitchen, and burned incense. I whipped out my cauldron pot. I am a kitchen witch which means working kitchen magick, and working with what you have. I ended up having a beautiful meal and I am sharing the recipes here.
Lentil Soup with Lemon
Prep time: 35 minutes
Cook time: 45 minutes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon chili powder
- 1 can chicken broth
- 1 cup red lentils
- 1 large carrot, minced
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons extra-olive oil for drizzling
- 1 pinch chili powder
1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown. Add a smidgen of butter! Stir in the tomato paste, cumin, salt, black pepper, and 1.8 teaspoon of chilli powder. Cook and stir 2 more minutes until the spices are fragrant.
2. Stir in the chicken broth. If you use a bouillon cube, dissolve in warm water first then stir into pot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses until smooth and pour into the same pot. Do not puree all of the soup. The lentils will make the soup quite thick. Stir the soup often. Test to taste the spiciness. Add more spice to taste.
4. Stir in the lemon juice and cilantro, then season to taste. Drizzle with olive oil and a sprinkle of chilli powder to serve.
This healthy warm spicy soup combines well with cornbread.
Cornbread is easy to prepare and enjoyable, a good side dish with chilli, soups, or pasta.
- 1 cup yellow cornmeal
- 1 cup flour
- 1 cup milk ( I used 1/2 cup)
- 1/3 to 1/2 cup sugar
- 1/3 cup oil
- 1 tablespoon baking powder
- 1 egg
- Optional: olives, cheese, jalapenos, and diced pepper
Preheat the oven to 350 degrees. Put ingredients in a bowl and mix together thoroughly. Butter the pan thoroughly or use parchment paper. Stir the mixture deosil. Pour the well blended ingredients into the pan and bake until golden brown around the edges. Bake for 45 minutes to 1 and a 1/2 hours. 45 minutes should be enough time. Let cool then transfer to a baking tray or plate. Serve with softened butter.
To get a good crust and lubricate the pan, mix in the oil and leave it on the stove. Adding up to 3/4 cup of sugar makes the cornbread sweet. Add jalapenos, and diced bell peppers add extra flavour.
Cornbread is delicious with butter and honey.
Blessed Be, Lady Spiderwitch )O(