Sunday February 1, 2009\u00a0 Yesterday I was fortunate enough to get a visit from a friend whom I sent home with 2 quarts of my split pea soup.\u00a0 I didn’t care for the too chickeny broth, but was going to eat it anyhow since I didn’t want to waste it.\u00a0 Problem solved!\u00a0 Bachelor to the rescue, glad for home cooking, even mine \ud83d\ude42<\/p>\n
I was eager to make a new soup.\u00a0 I’d never made lentil soup before but from the recipes I’d seen, it shouldn’t be much different than split pea.\u00a0 I always take note that most soup recipes use a bare minimum of spices, so I typically use 3 times the spice a recipe calls for.\u00a0 I don’t like hot foods – hot as in peppers and cayenne – so while I do like a high flavor to my dishes, none of them are remotely hot.\u00a0 I promise.<\/p>\n
So I chopped 2 onions and a cup of celery and my sole remaining organic carrot and sauteed in a teaspoon of olive oil, which is all the fat in this entire soup.\u00a0 I added 6 chopped cloves of garlic and a teaspoon each of sea salt, coarse ground pepper, basil, cumino, thyme, oregano, then thought to add an East Indian mixture of a teaspoon each of cinnamon, garam masala and cardamon powder.<\/p>\n
![\"\"](\"http:\/\/horizonsmagazine.com\/blog\/wp-content\/uploads\/2009\/02\/soup-lentil22.jpg\" "\\"soup-lentil22\\"")
<\/a>I added 3 bay leaves, a small bag of rinsed lentils and 48 oz of Swanson 98% fat free chicken broth.\u00a0 Oh, and a big tablespoon of tomato paste.\u00a0 an hour later, voila.\u00a0 Not bad.<\/p>\n