Pot of For Goodness Sake

I've been asked a time or two (yes, twice) if I have any quick, easy dinner recipes to share. And I do.

I know the feeling of being totally sick of the things you usually make for dinner. I started a recipe binder with those plastic sleeves so I can cut recipes out of magazines and print them from the interwebs. That way, they are all in the kitchen when I need them. You really don't need cookbooks anymore since everything is free on the internet. Although a new cookbook is fun and has pretty pictures.

One of my favorites is Food and Wine. Sometimes the recipes in there are way too complicated. But, sometimes they're not. And they are always really good. So here is an easy soup to try. I don't have any pictures of my own because I never think to stop and take a picture as I'm cooking or eating. This is the picture from Food and Wine:

The soup comes from a spot in Portland called SoupCycle. This place looks awesome. It would never fly here in Columbus.
But anyway--here's the recipe.

1 1/2 tablespoons extra-virgin olive oil

1 onion, cut into 1/4-inch dice

2 garlic cloves, minced

1 large celery rib, cut into 1/4-inch dice

1 large carrot, cut into 1/4-inch dice

1 baking potato (6 ounces), peeled and cut into 1-inch dice

1 rounded cup red lentils (8 ounces)

1 1/2 quarts vegetable stock or broth

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

2 tablespoons fresh lemon juice

Salt and freshly ground pepper


1. In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the potato, lentils and stock; bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.

2. Puree the soup in batches and return it to the saucepan. Add the cumin, cayenne and lemon juice and season with salt and pepper. Ladle the soup into bowls and serve.

Serving in something like this would be great.

Image from The Green Head.

We have been on a soup kick lately. I could really use an immersion blender. In the past I've always stayed away from soups that had to be pureed and I'm not sure why. It's not that hard and you can do it with a regular, everyday blender. The immersion blender allows you to keep the soup in the pot for pureeing and is a convenience, not a necessity. Also on my wish list is a KitchenAid stand mixer. I saw a nice one at a garage sale once and I'm kicking myself for not buying it. I have had my eye on a lot of dough recipes that simply tell you to throw the ingredients in with the hook attachment and walk away. I'll have to keep looking this summer. Unless any of you know someone who never uses theirs and wants it off their hands???

Happy souping!


  1. Sounds yummy! I have an immersion blender, they are great! Also a KitchenAid stand mixer is a necessity and well worth the money. The attachmets are great too.


Post a Comment

Popular Posts