It is getting quite in our house in the Midwest. The last days were days of saying good bye, Mr. F is on a trip until Friday and my sisters left yesterday toward home. Usually I would say: ‘I will miss you girls’ but lucky me is going to visit my family and friends in Germany in three weeks. I am looking forward to this and it will be the last time this year and the first time without them all on Christmas. That is why I have to start Christmas shopping – actually right now.
Today I also said good bye to my friend Andrea. She had been in Kansas City for about 1.5 years and used to live in Vienna, Austria. But before she will (maybe) moving back home, she will spend some more month in Brazil. Pretty exciting, isn’t it? I wish you a lot of fun down there. Take care! And I hope to see you soon again.
The last two weeks with my sisters made me eat a lot of fast food. They had to try some new restaurants and also repeat each they already knew. Usually not my type of everyday food but a few of them even offer whole wheat buns and we had much fun messing around with sauces. I liked what I read in a chick-fil-A restaurant: “Food is essential to life; therefore, make it good.” (S. Truett Cathy). That was on my mind as I was craving for something healthy and searching all over for a recipe. This soup is a mix of a few recipes I found in my cookbooks. Every time I found an ingredient, which I got right now at home, I wrote it down and came out with a kind of Indian style dish. And yes, you can call me smart that I soaked the garbanzo beans a night ahead and cooked them in my small slow cooker for several hours while I brought my sisters to the airport.
Be careful with the tumeric, it is bitter and used to color curry and it is doing a great job. I had some yellow spots all over my left hand for a day, how did this happen?
The spinach made this soup look greenish and not very beautiful but green is healthy isn’t it? The flavor is really good and it is also great the next day and don’t miss the egg drop I made today. It didn’t made the soup pretty but it is a nice addition. My mum use to make this from time to time in her delicious chicken soup. Because I am home alone I have to eat this soup also tomorrow and the day after that and still later this week…
Serve with naan bread and sour cream, egg drop or a poached egg
1 tablespoon extra virgin olive oil
1 medium chopped onion
3 chopped garlic cloves
1 teaspoon ground turmeric or curry powder
1 teaspoon ground cumin
1 teaspoon smoked paprika powder
1 small cinnamon stick or 1/2 teaspoon ground cinnamon
1/2 cup red or brown lentils
1,5 l / 6 cups vegetable broth
1 cup cooked or canned chickpeas (also called garbanzo beans)
1 can black beans
1 piece thumb size fresh ginger
6 oz. / 170 g fresh baby spinach
Heat the olive oil over medium high heat in a midsize cooking pot and add the onion. Sauté for 3 minutes before you add the garlic, turmeric, cumin and paprika, stir constantly. You don’t want to brown this too much, just 2 minutes.
Put the lentils in a colander and rinse, look for little stones.
Pour in the broth, the lentils and the cinnamon stick, cover the pot and let cook for 15 – 20 minutes just until the lentils are tender. Don’t forget to check if you need to add more water every few minutes and stir occasionally.
Meanwhile peel and grate the ginger. Rinse the canned black beans. Wash, drain and chop the spinach roughly.
Remove the cinnamon stick from the soup and add the beans, spinach and ginger. Let simmer for 5 minutes. Taste and add salt if needed.
enough for the whole soup
3 tablespoon all purpose flour
1 pinch of salt
1 pinch of nutmeg
Put everything in a small bowl or a coffee mug, mix with a wire whisk until there are no lumps and you get a smooth paste. Make sure the soup is cooking when you let the egg drop rinse in a thin steady stream. Stir well and remove from the stove to prevent overcooking that would make the soup slushy.