Toos-day

Ooh…those lentils were just too too much, I mean, too too GOOD. An after-soup-snooze is in order…

Well, today we are just too too happy that the rain came and went, and we were not too too late for grocery shopping but went early before the rain and now we are simply too too happy that it’s almost lunchtime and mama has made orange lentils, which I actually liked to sample, but before the spices were added of course, and now that winter is a-comin’ in, mama is starting to make wintry dishes like these lentils and potato soups and vegetable stews and more…

Easy Winter Lentils:

1/4 cup olive oil

1 sweet onion chopped fine

3 garlic cloves chopped fine

1 teaspoon grated fresh ginger

1 teaspoon turmeric

Pinch of cinnamon, cardomom, cumin and curry powder

2 cups orange lentils

3 cups vegetable broth or any kind you like

In a soup pot, heat the olive oil, add the onion, garlic and spices for a minute or two to “roast”, then add the lentils and broth and simmer for 10 minutes. Cover and let continue to cook as lentils cook very quickly. Test for texture. Some like them more cooked, some like them “at the tooth”…al dente, like pasta.

We like the mushy kind.

Serve with a spoon of Greek yogurt in the bowl. SOOO warming on a winter day and a little steamed rice on the side is very good with lentils. Also cooked white beans…

Orange lentils

Brown lentils and white bean soup