Red Lentil Soup and Walnut Salad

We are full swing into soup weather. When I grocery shopped last weekend, I included ingredients for a big batch of red lentil soup on my list, and I've been looking forward to it ever since. I first made this recipe last year when I found it in the New York Times. I don't deviate much at all from the original recipe. I make my own curry powder using cumin, coriander, turmeric, paprika, and cinnamon, so I just make enough to total the 6 tsp of spices the recipe calls for. I also swap vegetable stock in place of the chicken stock, and skip the lime juice. Finally, I garnished with fresh parsley and some homemade curried croutons (so good, just sprinkle cubed bread with curry spices, a drizzle of canola oil, and bake at 450 degrees for about 10 minutes).

I usually work in some raw veggies to my meals, especially if the main course isn't heavily vegetable based. I had some walnuts kicking around since I had purchased a big tub of them to make walnut bread last week, so I decided to work them into a fresh salad to jazz it up. The recipe below makes enough for 2, so multiply as needed.

WALNUT SALAD
-1 large romaine heart, chopped
-2 stalks celery, sliced
-1 carrot, sliced
-3/4 cup walnut halves or pieces
-2 tbsp brown sugar
-2 tbsp water
-dash cayenne pepper
-2 tsp fresh parsley, chopped
-1 tsp mustard
-1 tsp honey
-2 tbsp red wine vinegar
-3 tbsp walnut oil

-Divide the lettuce, celery, and carrots between two salad bowls.
-Make the candied walnuts. Heat the brown sugar over medium high heat in a saucepan. Once it starts to melt, add the water and stir to make a syrup. Add the walnuts and stir constantly until the walnuts have picked up most of the syrup. Add a dash of cayenne pepper, stir, and remove from the heat. Spread the nuts out on a sheet pan covered in foil, and bake for about 5 minutes (until just fragrant and lightly colored) at 450 degrees. Remove the nuts, let them cool, and then divide them between the salads.
-Make the walnut vinaigrette. Whisk together the parsley, mustard, honey, and vinegar. Drizzle in the walnut oil while whisking and continue to whisk until emulsified. Season to taste with salt and pepper, and divide evenly over the salads.

Not Quite Homemade Soup

Let's face it. While I'd love to make soup from scratch every night of the week, it is simply impossible. Some nights just don't have enough hours and minutes in them to do it. Luckily, I have discovered some good starters that I trust. One of them is Bean Cuisine. I have had a few different varieties, but my favorite by far is Lots of Lentil. The way this works is, the mix provides the lentils (or beans depending on the variety) and the spices. You provide the veggies, stock, and meat if you choose.

Lots of Lentil is very easy. You add carrots, onions, garlic, a can of diced tomatoes, and veggie stock. That's it. The package provides the rest, including a spice packet that smells incredible. Toss in a little salt and pepper and you're done. This does take a while to cook, but rest assured that the package recommends a lot more time than is needed. On Lots of Lentil, it suggests 1.5 to 2 hours at a simmer, but after 45 minutes, my lentils were tender and done.

These soup starters make a ton of soup, so it's a good bet if you plan on freezing it or sharing it. I made this a few nights ago for just Mark and I and packed the fridge with leftovers. Today I brought them to a friend's to reheat and share during Sunday football. If you want a big batch of hearty, homemade tasting soup, give Bean Cuisine a try. Once you do, your pantry won't be without this staple.