Arabian Lentil & Rice Soup

Arabian Lentil & Rice Soup, page 206

After breaking triple digit temperatures here every day for over a week (nine days in a row, I think?), it finally cooled off a little. Today, it was only ninety-nine degrees Fahrenheit. I wore a hoodie and made some soup.

This was really easy to put together with simple ingredients: red lentils, brown basmati rice, and few other staple ingredients. The only chopping required was for the onions, garlic, and carrots. The end result was flavorful and hearty, without being heavy. With both lemon zest and lemon juice, the soup had a lovely bright taste that paired well with the cumin and coriander seasonings.

This recipe made a lot; I think I may try a few additions with the leftovers, something green, perhaps, like spinach or peas, and a sprinkling of chopped fresh cilantro.

Chipotle Lentil Burgers

Chipotle Lentil Burgers, page 123
with oven baked potato wedges

I've been meaning to make these for a while now, and I figured this was a good chance to try them, while my Dad is here visiting. We were out all day, and I was tired and not really in the mood to cook by the time we got home, but the burgers actually came together pretty quickly. Dinner was on the table in less than an hour. That is one of the things I've come to really appreciate about this cookbook: most recipes are simple, straightforward, and ready to eat with loads of flavor but not much fuss.

Isa takes an unusually stern tone with this recipe, warning the cook that you must follow the recipe to the letter - otherwise, the texture might not come out right. I used store-bought bread crumbs and canned lentils as she said to, even though it seemed like it probably wasn't that necessary, but I did deviate slightly with the chipotles. I knew these burgers would be too spicy for my kids with the chipotle peppers, so I mixed all the ingredients together, per the recipe instructions, except for the chipotles. I made two patties chipotle-less, and then I mixed some finely minced chipotles into the rest of the mixture and made four more patties.

The end result was pleasing to everyone except SweetPotato - she is not a fan of bean-based burgers, and this proved to be no exception. Everyone else loved it! El Hombre's reaction upon taking his first bite was, "Ooooooh, mmmmmmmm." My Dad nodded his head in approval and said, "It's good, Julie." Later, he admitted being pleasantly surprised at how good it was, and he went back and ate the sixth burger. SweetPea devoured her burger, and part of her sister's. I thought they were really good, too. The texture was nice - crusty on the outside with a softer interior, and the flavor was just right. They reminded me of one of my favorite recipes from Rick Bayless, his Crusty Lentil Cakes from his cookbook, Mexican Kitchen.

Lotsa Veggies Lentil Soup

Lotsa Veggies Lentil Soup, page 198
with a whole-wheat Carrot Spice Muffin

This was one of those really easy throw-stuff-in-a-pot-and-call-it-soup recipes. I love those kinds of recipes. Especially when they turn out yummy.

Now, I've made my fair share of lentil soup before. Who hasn't? But this recipe is different from my standard lentil soup fare for a couple of reasons. First, it calls for French, or du Puy lentils, which I had never cooked with before until I made the Upside-Down Lentil Shepherd's Pie. These lentils are different from regular ol' lentils; they are a bit firmer, and they don't cook down to mush quite as quickly. The texture is good and hearty. Also, Isa calls for tarragon in this soup recipe, which is an ingredient I don't normally keep stocked in my pantry. The tarragon is nice, though; it adds a different dimension to lentil soup that I haven't quite had before this recipe.

While the soup simmered away on top of the stove, I had time to whip up some whole-wheat Carrot Spice Muffins from the FatFree Vegan Kitchen, which were the perfect complement to the soup.

I also loved all the veggies in the "Lotsa Veggies Lentil Soup." In addition to the amount of zucchini called for, I used an extra zucchini squash that was hanging out in my refrigerator. The more the merrier, as they say!

All-in-all, a superb soup, and a recipe worth hanging on to for another day.

Upside-Down Lentil Shepherd's Pie

First, I want to say thank you to everyone who is stopping by for a visit here. This project is only two weeks old, and already I can feel your support. So, thank you!

Also, I wanted to give a little update on my progress in the weight-loss department. I'm down about 3 more pounds over the last two weeks. Yay me! Since the end of January, however, I've lost a total of about 13 pounds, so there's definitely a downward trend here.

I've been getting better at getting regular exercise and workouts in. I think I'm feeling a little more muscle tone here and there, and it's not my imagination. The dog and I are getting in some good walks together. I've been kicking my own butt doing cardio-strength drills with the Nike Training Club app. But food-wise, I need to focus a little more on Fuhrman's "basic skeleton plan" (fruit for breakfast, salad topped with beans for lunch, and more salad plus cooked vegetables along with the cup of whole grains/starchy vegetable for dinner), and make sure I'm fitting the AFR recipes into that framework, as much as possible. And I just need to remember to be patient with myself. It'll happen; I'll reach my goals.

But now, onto the recipe of the day:

Upside-Down Lentil Shepherd's Pie, pg 117

Isa, you win: I ate the mushrooms, and I liked it.

I mentioned already that I'm not really a fan of mushrooms, but somehow this worked for me. Was it the variety (shitake - not cheap, by the way)? Was it the way they were chopped up (pretty small - I was scared of ending up with big chunks)? Or was it the delicious combination of the other vegetables, spices, and seasonings (the Worcestershire here definitely gave it that "somethin' somethin'"), lusciously ladled over the cauliflower mashed potatoes?

I don't know. But I liked it, and I'd eat this again. Even with the mushrooms. Who am I?!??