It’s been a pretty mild winter here on the East Coast, but yesterday brought our second major snow storm. Ironically, M. (my fiancé) came down with a cold just in time for our adult snow day. Luckily, our neighbors are amazing and took care of our driveway for us so neither of us had to spend much time outside.
Instead of shoveling snow I spent the day working in front of the fire, while M. slept. Also luckily for us, I had done some major grocery shopping this past weekend so I was stocked and ready to weather the storm.
When M. finally woke up I whipped up some (interesting) soup. I usually make chicken noodle soup when either of us are sick (Jewish medicine), but since I had none of my traditional ingredients I improvised.
I used a lot of lentils in this soup. They’re a great source of protein and are full of great vitamins. With the cumin and red pepper flakes I was hoping to help him sweat out the cold. Plus cumin is supposed to help boost your immune system.
- 8 oz organic chicken broth
- 3 oz of Tolerant red lentil pasta
- 1 cup chopped carrots
- ⅔ cup cooked green lentils
- A healthy dose of red pepper flakes
- Pinch of cumin
- Pinch of salt
- Pinch of black pepper
- Pour chicken broth into a pan and add the carrots, cook over high heat until the carrots soften
- Cook the pasta according to the instructions on the box (about 8min)
- Add pasta, lentils, and spices to the chicken broth and carrots