red lentil soup and “normal”
Here I am… thinking of all the ways I can get out of “real life” stuff this afternoon. There is something about the holidays – something about time spent away from work and instead spent traveling and being with family and friends. And there is something about my daily intake of sweet, caramelized food that makes me want to drift off to the sparkly land that inhabits all of my happy memories. It makes me want to pretend that the holidays will last forever.
But there are bills to pay, gosh darn it! And do I even care about my waist? It is time to deep freeze my toffee and chocolate-dipped-whatevers for upcoming bad days. It is time to starting thinking of ways to make kale taste good again. Time to look at my bank accounts and make grocery lists and lesson plans and actually fold that massive heap of laundry making itself quite comfortable on the bed. Oh, yes, and my toddler. Shouldn’t I have taught him to count to 10 by now? Shouldn’t my basement be organized and my closet color-coordinated and my next few months of meal plans freshly written out?
Here is something you should know about me. I am a total loser when it comes to functioning outside of my routine. Some would refer to the horrid term, “control freak”, which always make me cringe. It’s the word “control’ that holds such negative connotation.
I only want control over myself and my son’s nap routine. And that is that, I swear. I have no desire to control other people or the choices they make. They can paint their own picture. Make their own story without me feeling remotely responsible for their success and failure. But my routine is very sacred to me. And here is why:
As lovely as they may be, the holidays do funky things to me (and my digestive system).Once you bring me back to reality, once you remind me of the cost of relaxation, I completely freak out. I floss my teeth excessively. I run 4 miles. I dig into the deep freezer for that sworn-off chocolate. Then I shut down. I think of ways to get out of “real life” stuff. Because life outside of the routine was easier.
So here I am.
However. I had a very nice day with my son today. A day that felt almost “normal”… whatever that means for us anymore. As for now, I am choosing to believe normal is a day when my son plays with his toys and sings songs and gets mad at me for not turning on his new favorite movie… again. When he naps when he was supposed to and eats dinner and takes a bath and reads books and goes to bed when he us supposed to.
But know there is a human element to my need for control. Know that, as contrary as it sounds, I am grateful for this crazy life that I have no control over. I am so grateful for the crazy people who love me. And though I always freak out a little over the holidays, I am grateful for them as well.
I am grateful and humbled by the people who gave us so much when we do so little to deserve it. I am thankful for “normal”… and the lack thereof, so normal can be something to aspire for.
We have made the soup quite a bit in the last year, and with several variations. We have used tomato paste instead of canned tomatoes, diced fresh garden tomatoes, thrown in cilantro, omitted the coconut all-together, added fresh ginger, golden raisins, substituted green slip peas for the rice, sauteed in diced carrots, I could go on! This recipe serves as a nice template for the creative soul, but tastes wonderful is it is typed below. We recommend good bread with each serving.
Coconut Red Lentil Soup
Yield: 6 servings
- 1 1/3 cup split red lentils
- ½ cup brown rice
- 6 cups vegetable broth or water
- 1 teaspoon sea salt
- 2 Tablespoons butter, olive of coconut oil (we use butter)
- 1 Tablespoon curry powder
- 4 green onions
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes
Give lentils and rice a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the broth or water, and bring to a boil. Reduce heat to a simmer and add salt. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder. Set aside. Place the butter in a pan over medium heat, add half of the green onions. Saute for two minutes stirring constantly.
Add the toasted curry powder to the mixture, mix well, and then add this to the simmering soup along with the coconut milk and tomatoes. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
We’ve been enjoying big ladles of this soup over 1/2 cup of warm farro or brown rice. Quinoa would be an interested alternative. Sprinkle each bowl with the remaining green onions.