I definitely found a new favorite soup recipe. It's a recipe I've been want to try for a while and now I'm really glad I did! Everything is really simple but the flavors come together perfectly. The lentils make it smooth and creamy while the quinoa lends its light nutty taste. The dark leafy greens (kale...but I used chard) provide a yummy taste and some of the most readily absorbed calcium, iron, and protein available. To serve, a spoonful of tahini in the bottom of the bowl (the swirl you see in the photo) adds another layer of flavor and texture. This is perfect for spring and is just one of those feel good soups. A nice piece of bread, or indian flatbread as in the photo, make a very satisfying meal.
Another exciting note...my friend Joe is teaching me to brew beer. We make a batch just the other day and it's happily fermenting in my pantry as I write this. It'll be bottled in another week and then sit for a month to carbonate.
Joe did an apprenticeship at a brewery in New Mexico last semester-so, I'm hoping to learn his ways. I'll take some photos when we bottle and follow up with a little critique when it's finished. It's an IPA so here's Joe with his little ball of hops.
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