The operative word here being “cold” since I think it actually hit 65 degrees in San Francisco the day we made this soup. But both G and I are feeling the sniffles after partying like rockstars on New Years traveling across the country for the holidays, so we made like our friends on the East Coast and cooked something appropriate for the “wintery” weather.
Note, this is the first time lentils have appeared on this blog.
G brought this up and we’re both super incredulous I made it this far without sharing some lentils with all of you. I’m actually kind of embarrassed about it, but the truth is, most of the lentils I cook come from other people’s recipes (as you’ll see on the lentil links page). Of course, if you own Eat, Drink, & Be Vegan, you know this recipe is no exception.
ED&BV is one of my newest cookbook additions and I’ve already made a couple delicious recipes from it, but this soup is my favorite so far (for obvious reasons). It necessitated me going out and buying curry powder – something I’ve successfully avoided in the approximately four years I’ve been cooking, which is the second embarrassing declaration of this post. Do you know how many good recipes call for curry powder??? And it’s not like it’s some expensive thing either. I can’t explain it, don’t ask.
Back to Dreena Burton’s Mellow Sniffle Soup. It’s flavorful, soothing, and delightfully chunky so you can scoop it up with bread and make a full dinner out of it. Best of all, it took me 30 minutes start to finish including prep and only uses one pot. Take that Rachel Ray.
Sorry for the lack of actual recipes as I lean on other people’s expertise during this vegan eating experiment. At least you’re getting a sense of all the tasty options for vegans. Try this one, omnivores, you’ll like it.