Nothing beats an eat to live recipe when your stomach is growling. Yes, when it come to food, I am always thinking eat to live as an unspoken thought. It’s kind of an irritant because I love to eat, am clearly a foodie and love to experience food. But I don’t always make the best choices.
This morning I had a baked yam for breakfast, sushi for lunch and I’ve decided to prepare an eat to live dinner.But what I could be eating is never far from my mind.The thought of all the Brooklyn restaurants I have not visited is enough to set my salivary glands off. Let’s see:I could have Greek food and have lamb which I never prepare. I am dreaming of late Fall in Paris and eating my heart out with no limits. Yet somewhere inside of me what I really want to do is eat completely vegan for a minimum of 30-40 days to see what my body tells me. But I keep making excuses.
Tonight it’s an eat to live recipe composed of lentil soup. I use Jaffrey’s Mulligatawny Lentil soup recipe that is suppose to combine chicken breast, curry powder, rice, chopped apple, and cream for an Indian-inspired soup.
I left out the chicken and I tossed in a tiny bit of smoked salt. I had some naan on hand and my meal was good to go. I’d intended to have a salad but once I started eating, I ate until I was full. Here is the recipe. You can cut it in half if you are not into left-overs. Tell me if this is how you prepare your lentil soup.
Madhur Jaffrey’s Mulligatawny Soup
Minutes to Prepare: 20
Minutes to Cook: 90
Number of Servings: 10
Ingredients
12 oz red split lentils
2 qts chicken stock
1 tsp ground tumeric
8 oz (200 g) potatoes
10 cloves garlic, peeled
3 in. ginger, peeled and coarsely grated
9 TBS water plus 16 oz
2 1/2 tsp salt, divided
Freshly ground black pepper
3 TBS canola oil or other vegetable oil
2 tsp ground cumin
2 tsp ground coriander
1/4 to 1/2 tsp cayenne
About 2 TBS lemon juice
Optional: 14 oz chicken breast or thigh (I used thigh), boned and skinned
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