Even though I should be decking the halls and adding crushed up candycanes into everything, I am feeling more like soup.
Because December isn't only for peppermint and eggnog. It's soup season too.
I first need to make a confession. I have never been very successful at making lentil soup. I have tried. Many times. And they somehow end up wit hard lentils and a sadly crunchy, flavorless soup. Although I can hardly blame the flavorless-ness to the lentils.
But as they say, when you get knocked down, get up again. Or am I just listening to too much 90s music. What I want to say is that when I fail at something, I will never stop trying until I perfect what I'm doing. Which might be why I have never attempted macarons..
For those of you who don't like spicy food, I would suggest to reduce the amount of crushed red peppers in this recipe. My boyfriend likes spicy food, and even he thought it was very hot.
Personally, I love spicy food. Which is only natural considering my family. We knew all of the stores that sold hot salsa (sadly, so few around where I live) and would put hot sauce on everything. I remember my brother dousing his scrambled eggs in Tabasco until it looked more red than anything.
This soup is the ultimate warm hug on a cold day. And with snow already starting to pile on the ground, this might be the perfect soup to warm up to. Heck, you can even add some crushed up candy canes to this soup if you really feel the need.
(I promise I will make Christmasy baking soon!)
Spicy Lentil and Spinach Soup
What you'll need:
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped peeled carrots
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 9 1/2 cups (or more) water
- 2 1/2 cups dried lentils
- 1 cup baby spinach leaves
- Heat oil in a large pot over medium-high heat.
- Add the onion, celery, carrots and garlic and sauté until golden, about 10 minutes.
- Stir in the chili powder, ginger, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils and bring to boil. When the soup is boiling, reduce heat to medium-low and simmer uncovered until lentils are tender, about 35 minutes. Add the spinach, and simmer until spinach is wilted, around 5 minutes.