Soup Season So Soon?!?

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season.  There is no designated time for soup season it happens every year and when I designate the start.  Last soup season happened in January this soup season started last night!  

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup.  All very valid points for soup don't you think?  

• Last night was cool outside actually it was gloomy, dank and dreary...check 

• Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check

• Do we need something to warm the soul and the belly...check, check

• I have no idea when the last time we ate soup was...check!  

To the soup file I went and came across a very different take on lentil soup.  Middle Eastern Lentil Soup.  It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.  

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!  

Middle Eastern Lentil Soup

1 Cup Dried Lentils

2 Tablespoons Olive Oil 

1 Small Onion (diced)

1 Medium Red Bell Pepper (diced)

Salt / Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Whole Fennel Seeds

1/4 Teaspoon Red Pepper Flakes 

4 Cups Chicken Broth 

1 Tablespoon Lemon Juice 

Plain Yogurt 

Pick over lentils

Rinse, drain and set aside 

Heat stock pot over medium heat 

Coat the bottom of the pot with olive oil

Add onions and peppers 

Season with salt / pepper 

Cook for 5 minutes 

Add lentils 

Season with cumin, fennel seeds, red pepper flakes  

Stir to coat add chicken broth 

Bring to a boil 

Reduce heat to low 

Cover and simmer 30 minutes 

Stir in lemon juice 

Spoon desired amount of soup into bowls 

Top with 1 tablespoon of yogurt 

Lentils As A Salad...

So you have been invited to a BBQ and you were asked to bring a salad. Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on.  Or do you want to be different and bring something new, delicious and refreshing?  I think you want new and exciting so how about a lentil salad?!? 

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish.  Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad

1 Cup Lentils (picked over) 

4 Cups of Water 

3 Tablespoons Red Wine Vinegar 

Salt/Pepper

3 Tablespoons Extra Virgin Olive Oil 

3 Tablespoons Parsley

3 Carrots (finely diced)

2 Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil

Add the lentils and cook for 30 minutes 

Drain lentils and discard cooking liquid

Gently toss lentils with red wine vinegar

Season with salt/pepper and gently toss again 

Let lentils sit for 5 minutes

Add olive oil, parsley, carrots and celery 

Gently toss to incorporate

Taste to adjust seasoning 

Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve.  Taste to adjust seasoning and add a little more olive oil if needed*