I have a few cooking quests.
One is for the perfect gluten free cinnamon rolls. I haven't made one that qualifies yet, but I'm still trying.
Another quest is for the perfect chili. I may have found that one! It was on my blog on Tuesday this week.
Yet another quest is for the best lentil soup. I have made untold numbers of pots of it, but none really held up until yesterday. Yep...I may have found it! It's from this website, but I adapted it (as most cooks do) so am posting my version of it.
Here's how it went yesterday:
3 T olive oil
2 med onions, chopped
4 carrots, coarsely grated
6 cloves garlic, chopped
¾ tsp marjoram, crumbled
¾ tsp thyme leaves
½ tsp cumin
1 bunch fresh cilantro, chopped
3 cans diced tomatoes w/juice
8 c. broth (3 chicken bouillon cubes)
2 potatoes, chopped
1½ c lentils
1½ tsp salt
¼-½ tsp pepper
How to make it:
Chop the onions, carrots, and garlic -- I threw it all in my food processor (chopped the cilantro separately with scissors)
Sautee everything above the line for 3-5 min. while the bouillon dissolves in water.
Add tomatoes, lentils, potatoes and water to the sautee mixture.
Simmer for approximately 1-1½ hours
Add salt and pepper in the last 5 minutes.
Served with tortilla chips and Dr. Pepper (Yes, I know I wrote about how I enjoy Coke...but sometimes DP is the choice of the day around here!)
This soup just hit the spot yesterday, especially since our temperature dipped down to -5 F! Sitting in front of the fire with a warm bowl of soup was just where we all wanted to be.