delicioso!

I think I may be the only person in the blogosphere who didn't make a Mexicanspired meal tonight - it completely slipped my mind! I was just happy to have my camera ready in time for dinner. Since we had a couple of errands tonight (including a quick trip to el gymo), I started on a red lentil soup this afternoon, simmered it to perfection, and then just reheated when we came back. Guys, this was a serious soup - E said that he'd order it at a restaurant, pay for it gladly, and return over again to eat another bowl. Now that's a compliment!


I based it off of Courtney at The Hungry Yogini's, and it was super simple:

• 3/4 cup shredded carrots
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 1/2 teaspoons garlic powder (or 3 cloves garlic)
• 1/2 teaspoon toasted onion powder
• 2 teaspoons Garam Masala
• 1/2 teaspoon cayenne pepper
  
• 1 can diced tomatoes (NSA if possible)
  
• 1/2 cup red lentils
• 3 1/3 cup low-sodium vegetable broth
• 1 bay leaf
• a pinch of kosher salt
• 1/2 cup lite coconut milk

1. Heat up a medium pot over medium-high heat, and spray with olive oil.
2. Saute onions until soft and translucent. Add in all seasonings, except for the bay leaf, and stir until onions are coated and spices are fragrant.
   
3. Add in the carrots and celery, and allow to cook for 2-3 minutes.
4. Add tomatoes, lentils broth, coconut milk and the bay leaf. The coconut milk will look like it's separating, but don't worry - it'll reincorporate with everything else as it cooks.
5. Simmer for an hour over medium-low heat, and enjoy!
   

I also had a tuna, hummus, spinach and carrot wrap and some strawberries - good, but definitely not as good as the soup. I'm looking forward to lunch tomorrow already!