Recipe by Vegetarian Times, Photo by Priscillakittycat
Been a while, hasn’t it? Food is still on my mind, but other pastimes have moved into the scene. Yoga happens at least three times a week at the House of Yoga. I’m hoping to become a certified yoga teacher soon.
When it’s not yoga, it’s painting. I come home from work every afternoon and run to the easel with the enthusiasm of a child. Even without formal painting instruction, it seems I have potential. My paintings have been well-received. A good friend will create a website where the paintings will be sold, a significant portion of the price of each painting going to one of four charities: The Cat Network, Unicef -Syrian Children, The South Florida Wildlife Center and the ASPCA. More to come on the painting endeavor. For now, have a taste of this lentil soup.
2 cups red lentils, sorted and rinsed
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 ½ cups)
2 large carrots, finely chopped (1 ½ cups)
2 cloves garlic, minced (2 tsp.)
¼ cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs. lemon juice
Bring the lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.
Faz um bom tempinho, neh? Ainda penso em comida, tá, mas outros passatempos tomaram o lugar do blog. A yoga esta em primeiro lugar. Frequento a House of Yoga pelo menos três vezes na semana.
Enquanto aguardamos a criação do site, prove esta sopa de lentilha.
2 copos de lentilhas lavadas
1 litro de brodo de vegetais com pouco sal
1 cebola grande, picada
4 ramos de aipo, picados
2 cenouras grandes, picadas
2 dentes de alho picados
1/4 de copo de coentro picado
1 colher de sopa de curry em pó
1 colher de chá de cuminho
2 colheres de sopa de suco de limão
Ferva as lentilhas, o brodo e 4 copos de agua numa panela grande. Retire a espuma que ficar por cima do caldo. Diminua o fogo, cubra e deixe ferver levemente durante 5 minutos, mexendo de vez em quando. Adicione a cebola, o aipo, a cenoura, e o alho. Deixe ferver lentamente durante 20 minutos. Junte o coentro, o curry, e o cuminho e cozinhe por mais 20 minutos ou até as lentilhas ficarem moles. Tempere com sal e esprema o limão na hora de servir.
priscillakittycat 