The good weather in Michigan lasted longer than any of us expected. We had warm, yes warm, days in November and on the east side of Michigan, we didn’t even get our first bit of snow until last week. Crazy talk. Now that it’s mid-December, though, the blowing wind plus low temperatures are what we’re used to around here. When the weather gets chilly Marc turns into a pyromaniac and tries to build a fire every night and I start dreaming of delicious soup recipes. There are so many good soup recipes out there, but alas, I do not want to blend anything in my blender to get the creaminess I crave. I want to throw yummy things in a big pot and come out with something that doesn’t need to be fussed with. Is that too much to ask? I know, I’m lazy. I think I’ve found a keeper, though. Healthy, delicious, easy and inexpensive Red Lentil Soup from Heidi of 101 Cookbooks. Seriously, it’s all of those things. I’ve made it twice now and I know the recipe by heart, that’s how easy we’re talking. The only ingredients I don’t normally have on hand are the garnishes Heidi recommends and they are a wonderful addition to this soup. Heidi is way cooler than me and just happened to have these items lying around and that’s how she came to garnish the soup in this way. Me, I make a quick trip to the fancy olive bar to get a few olives and make sure to pick up some good feta and then I’m good to go. If you have a Whole Foods by you, go to the bulk section for red lentils and brown rice, pick up their 365 brand broth and we’re talking super cheap.

Red Lentil Soup

Slightly adapted from Heidi of 101 Cookbooks

I added extra red pepper flake because I like spicy things, but you can kick that back to 1/2 t. like Heidi did. I also have tried this using 2 onions and 1 shallot because that’s what I had on hand and I did not notice a difference. It’s not fussy. You can garnish any way you like, but the creaminess and tang of the feta melting on top with the brininess of the olives and the crunch of the almonds is heaven.

Serves 4

2 T. extra virgin olive oil

1 onion, chopped

3 shallots, chopped

1 t. red pepper flakes

6 C. low-sodium chicken broth, vegetable broth or water (I like 365 low-sodium chicken broth)

1 1/3 C. red lentils, picked over and rinsed

1/2 C. brown rice, picked over and rinsed

1-2 t. kosher salt (this will vary depending on broth you use, I used 2 t. with the low-sodium chicken broth)

almonds, chopped and toasted

your favorite olives, chopped (I used green olives from the olive bar)

feta cheese, crumbled

1. In a big soup pot over medium heat, add 2 T. olive oil and then the onion, shallots and red pepper flake. Let them brown and caramelize, stirring occasionally.

2. Stir in broth or water and bring to a boil. Stir in lentils and rice and simmer for 30 minutes until rice is very tender and not at all toothsome. During this time, I chopped up whole almonds and put them in a small pan to toast until golden brown. Chop olives, crumble feta and set the toppings aside. The lentils really absorb the liquid and will make the soup very thick. You can thin it out with broth or water until it is the consistency you prefer, but I enjoyed it as is.

3. Taste and check for seasoning. Add salt if needed. Serve topped with almonds, olives and feta.

I realize this blog has a definite lack of holiday cheer. I want to bake something sweet and seasonal more than anything, but I’m still fussing with baseboard molding at home. I have some ambitious baking plans next week, though, so here’s hoping that Santa drops off his elves and they are good with a caulk gun.

On the left we have recently caulked molding from our office that is awaiting its final coat of paint. On the right we have what our bedroom has become, a storage unit for our monstrous office bookshelf with the contents of our closet lining the walls. I despise the mess, but it’s motivation to finish.