Monday, November 7, 2011

Ok, bear with me...

I know I haven't posted a lot in the past weeks so I apologize in advance that the photo you are going to see in this post is of the poorest quality. I just had my house fumigated you see, and after moving back in tonight after work, I was desperate for a warm and quick meal. I rooted through all my double bagged pantry goods and came up with red lentils, spices, vermicelli noodles, an onion and garlic. This is what I made, which is my take on a middle eastern lentil and noodles soup. Try it, it's so comforting and delicious! I was in such a hurry to eat, I forgot to take a photo of my bowl, so you'll see a pic of the leftovers at the end of this post.

Lentils and Noodles

1/2 cup red lentils, rinsed
4 cups water
2 cloves garlic, minced
1 can diced tomatoes, drained
1 tsp. cumin (I couldn't find my cumin so I used garam masala, which is an indian mixed spice blend of cumin, cinnamon, cardamom and cloves. Hey at least there's cumin in it!)
1 tsp yellow curry powder
1/3 cup vermicelli noodles, broken up
1/2 onion, chopped
olive oil
salt and pepper to taste.

Place lentils, water and garlic in a pot and bring to a boil. Lower heat and let simmer until lentils get soft. In the meantime, saute the chopped onion in olive oil until nice and browned. Add the cooked onions, tomatoes, spices and noodles to the lentils and simmer on medium low until noodles are done. Stir as you go so nothing sticks to the bottom of the pot. Season with salt and pepper. The soup will thicken up as it sits. You can eat this on it's own or on top of rice with a squeeze of lemon.

Picture of my leftovers that had been sitting for a while.

4 comments: said...

That looks pretty damn good to me.

Jes said...

That soup looks amazing for a quick throw-together--love the lentils & noodles!

Bethany said...

Hey, that looks pretty good to me! And glad to see you back! :)

Anonymous said...

We made this tonight and it was very good--definitely a repeat dish for us.