On Sunday night we were too tired to get groceries, and there wasn't a whole lot in the fridge. I wanted soup because I had made some oatmeal bread earlier in the day, but didn't have much to put in it. I knew I had lentils in the pantry, but was shocked that I barely had half a cup. I did have split peas, and decided to combine the two for a hearty adlib soup.
And the recipe...
Curried Lentil Split-Pea Soup
2 tblsp olive oil
3 cloves garlic, minced
1-2 carrots, thinly sliced in rounds
1 tsp mustard seeds
6 cups water
1/2 cup dried red lentils, rinsed
1 cup dried split peas, rinsed
1 cube vegetable stock (optional)
1 heaping tsp curry powder
1 tsp salt
1/3 cup chopped fresh cilantro
Heat olive oil in a soup pot. Saute garlic and carrots for 1 min. Add mustard seeds and saute for 2 min. Add water, lentils, split peas, stock and spices. Bring to a boil, then lower heat and simmer 45 min. Serve in bowls garnished with cilantro.
Of course, I had to try more cupcakes. Here are Marble Cupcakes, which are totally awesome in the nude.
One of the great things about vegan cupcakes is that Princess can help in the kitchen and lick every utensil without worrying about nasties in the batter.
And tonight I made the Sexy Low-fat Vanilla Cuppers. They were fun and gooey and messy, and so so good.