Last Sunday was one of these perfect summer days, sunny and warm, we don’t get a lot of those days in the Midwest in August. Usually you got the choice between thunderstorms and (egg boiling on your engine hood) heat.
Mr. F (my husband) and I decided to visit Lawrence, Kansas. Not a place for a big city experience but a cute town with character.
Yes it is the place were the jayhawkers live and after our Mizzou University football team beat them last time… but that doesn’t bother me, I got no clue at all about football.
We strolled up and down the Massachusetts Street and found a great place for delicious tea, with the choice between 120 tea flavors, called Teapouro.
We browsed around, smelled at the small jars and brought the big jar behind the chosen tea to the counter. It took about 5 to 8 minutes until our tea was ready because every tea will be freshly brewed.
I got vanilla lemongrass as an iced tea and loved it. You can also have coffee: latte, cappuccino, frappe… and add one of more than 15 flavors.
One think on my list was to check out the Wheat Fields Bakery. So we went back to our car and found out that the bakery is right around the corner. Lucky us!
Important for me was the information on the front page of the bread menu: “natural starter & slow fermentation, hand-crafted, hearth-baked, wood-fired brick oven”. Sounds like they know what they do.
We bought a sourdough rye made from 100% organic flour to take home and two slices of great cakes to eat right now. Unfortunately our bread was made with caraway which wasn’t mentioned anywhere and we both don’t like that. So we put the bread into the freezer to serve it to guest. What a smart…
We were hungry again as we arrived home and I made this soup from what I found in my kitchen. The best things are it is made in 40 minutes, healthy and easy.
3/4 cup / 150 g green lentils
2 cups / 450 ml coconut milk unsweetened
1 can (14.5 oz.) 400 ml low sodium chicken broth
1 red bell pepper
1 thumb size piece of ginger, minced
1 1/2 teaspoon Thai green curry paste
1 tablespoon roasted sesame oil
Rinse the lentils in a colander, pick out anything what doesn’t look like one. Peel the ginger and grate (I used a parmesan grater). Wash the pepper, remove everything inside and cut into small pieces.
Heat the sesame oil in a medium size pot and put in the pepper, ginger and curry paste. Cook for about 2 minutes and don’t forget to stir.
Add the lentils, broth and coconut milk and let cook for 35 to 40 min or until the lentils are tender.
I reduced the cooking time by preheating the broth in the microwave.
The soup becomes thicker if you use a hand blender and puree just a part or the whole lentils.
Add salt and curry paste to taste and serve with sour cream. Bread would have made a great side dish…
How about a red version with red lentils and red curry paste?