February is unanimously the worst month of the year. I think I write about this every Febrewary (it makes me want to do nothing but drink away my sorrows with some brews), but the sleet/snow/rain mixture currently being aggressively spat on Madison is renewing my loathing for this godforsaken month. SO LET ME GO ON. February is the hangover wedged between holiday cheer and the first springish hints that I can stop wearing pants. And as long as it’s cold as balls I’m a lentil fiend. Hearty, healthy soup is the best thing to make in big batches at the beginning of the week and warm up after your snot has frozen and glued your nostrils together. I’ve made about 73 batches of this in the last two weeks, and given that “wintry mix” is predicted for tomorrow, there’s a 100% chance of lentil soup in the forecast.
Weather Sucks Lentil Soup
- 1 onion, chopped (~2 cups)
- 2-3 large carrots, chopped
- 1/2 cup frozen corn
- 1/2 to 3/4 cup kale, chopped
- 3 garlic cloves, minced
- 1/2 tsp coriander
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 5-6.5 cups vegetable broth or water
- 3 cups dry green or brown lentils
- salt and pepper to taste
- Sriracha sauce (if ya think spice is nice!)
1. Rise and drain the lentils, then pour into a pot and add vegetable broth or water (enough to cover them by 1” or so). Bring to a boil, then add the onions, carrots, corn, kale, garlic and spices. Reduce heat to medium-low and simmer for 25-35 minutes, until lentils are soft. Stir frequently to avoid any burnage. Season with salt, pepper, and the ‘Rach to taste. Watch your winter blues melt away.