Michigan winter is still going strong. After a mild Christmas and New Years, almost signal digit temperatures are back in full swing. Luckily everyone in our household loves soup because that’s all I cook in these frigid days.
I first had this Mark Bittman Lentil Soup at our friends Liz and Mark’s house last month – another cold day. When I heard that Liz made it (Mark is usually the cook), I knew it’s something I could also make. Liz and I both find cooking stressful so when we must (because our husbands are working late, out of town..etc) do the cooking, it has to be EASY. I mean, minimal ingredients, preferably in ONE pot/pan, and under 30 minutes from prep to eating. Sounds like quite a standard, I know. So, when this soup came into my life, I had to try making it on my own. I made it last night and it turned out amazing.
My adaptations to the recipe and ingredients I used are here below. I didn’t put carrots or lemon because I didn’t have any. I also didn’t put cayenne because I couldn’t find it in our pantry.
- Chicken broth (4 cups)
- Diced tomatoes (instead of tomato paste because I wanted some chunky tomato pieces)
- 4 garlic cloves (doubling it!)
- 1 yellow onion
- 1 cup red lentils
- 1 tbsp of ground cumin (more please!)
- Red chili flakes
I followed the recipe, except for using the blender. I wanted the soup to have more texture. What I love about this soup (besides the fact that it’s super low key) is that you can adapt by adding other veggies into the mix or more spice.