Lentil Soup Two Ways

Lately, I’ve been trying to increase my plant based protein.  I’m not a vegetarian, but looking back through my whole life I can see I have leanings that direction.  I remember turning up my nose at barbecue chicken and pork chops on a regular basis. I’m sorry, mom, for being so picky about the great meals you made!  Add that to the growing list of things you appreciate about your mother after the fact.

Some of you also may remember that I’ve mentioned the book Always Hungry? By Dr. David Ludwig. I highly recommend it as a moderate approach that is neither exclusively high carb or low carb.  It’s rare to find an approach that is in the middle, and I encourage you to check it out from the library or buy your own copy. Here’s a link to the book on Amazon:

One of the things that I love about the Always Hungry approach is the inclusion of vegetarian options for protein.  Dr. Ludwig’s wife, Chef Dawn Ludwig, worked with vegetarians and vegans for years and has put together amazing recipes for the book. I have cooked several of them and love them.

So, that is how I found myself wondering what else is out there for protein options to add to my repertoire.  Enter the humble lentil!  Until recently, I had never cooked with them before. But I’ve found two outstanding lentil soup recipes in two different books that just taste so good and are perfect for this cold damp weather.

The first recipe is from The Heart of the Plate by Alana Chernila.  It is a savory, hearty recipe that starts with what I consider to be the ultimate trifecta of a soup base: onions, carrots, and celery. She suggests a lovely dumpling recipe to top off the soup.  Instead of regular white flour dumplings, I used chickpea flour, also called besan flour.  Because it is made out of beans, it’s got a high protein profile, which also makes me happy!

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Lovely dumplings for the soup!
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I’m getting hungry all over again just looking at this!

The other lentil soup recipe is called Curry Lentil Soup from Run Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky. It is a savory, hearty recipe that uses coconut milk and kale. I’ve always been a fan of creamy soups, and while this one isn’t over the top creamy and rich, it adds the perfect amount of creaminess to keep things interesting.

I hope you try both recipes, they are amazing!

The photo challenge is going slowly and I have to remind myself that slow is okay. Forward progress is the goal.  I’ve heard it said that your first 10,000 photos are bad. That may be the case for me!

We went camping in Bastrop, Texas this past weekend and the weather was perfect!   We hiked, rode bikes, sat by the fire, and hung out together. I was so glad to have some time to play with my camera. Here are a few shots from our adventures.

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Gorgeous blue sky!  I’m so glad we finally had good weather.
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We had so much fun playing our tiki toss game!  Will got really good.
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I love my boys!
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It’s hard to believe that it’s January, but that’s Texas.
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These little mushrooms were everywhere.  They were so pretty, but I didn’t touch them.
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I can’t vouch for the QR code, don’t know where it will take you.
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By this point, Will was getting impatient with all my photography.  He would say, “oh, wow, look at that blade of grass, you should take a picture of it!”  Silly goose.  I didn’t know it at the time, but when I zoomed in on the computer, he’s sticking his tongue out on this picture.  Ha!

4 thoughts on “Lentil Soup Two Ways

  1. The soup looks delicious. The photos are great. Brings back great memories of our camping and hiking in the woods!!

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