What We Ate Wednesday

No, I haven't given up on What We Ate Wednesdays. I've been cooking a fair amount, keeping with my at-least-one-new-recipe-a-week thing, but what I've been awful about is taking photos. And posting about a recipe without a photo isn't very much fun. But I'm making more of an effort.

The weather has still been sooo nice (73 degrees today!) but I love soup season and it's November, it's time. I made my favorite sausage, bean and pasta soup last week, and brought a batch to my brother's family, but alas, forgot to take a photo. Luckily I won't mind having that one again soon. Expect a lot of soup and butternut squash/pumpkin recipes in the coming weeks!

Red Lentil Coconut & Sausage Soup with Homemade Naan
Adapted from this recipe

1 package turkey kielbasa sausage
2 cups red split lentils   
1 onion, finely chopped   
1 red bell pepper cut into 1/2 inch dice   
1 fresh jalapeno or serrano chili, finely chopped, including seeds   
1 tablespoon fresh peeled and minced ginger   
2 garlic cloves, finely chopped   
1 tablespoon curry powder   
1/2 teaspoon cinnamon 
1 tsp cumin
1/2 tsp cayenne
1/2 tsp paprika 
2 teaspoons salt   
1/3 cup tomato paste   
5 cups water   
1 can unsweetened light coconut milk   
1 15-ounce can of chickpeas   
1 tablespoon freshly squeezed lime juice   
fresh cilantro for serving

Heat the tablespoon of olive oil in a dutch oven and add the sliced sausage; cook until browned. Remove with a slotted spoon and set aside. Add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Stir sausage back in. Ladle the soup into bowls and top with chopped cilantro and homemade naan. Recipe here. (It's really easy! Just plan ahead to let yeast activate and dough rise).

No comments