This is quite possibly, the funniest photograph of Nana in existence. They are looking at her like she is some kind of celebrity or something. I absolutely adore it. She is so darn cute. Obviously Nana and Boppa are on one of their many trips around the world. I hope that I can travel as much as they did some day.
Soup always appeals to me once Autumn’s first chill appears. After a quick dip into Nana’s recipe box, I came up with this ‘Curried Bombay Lentil Soup’ recipe. Hearty, filling, vegetarian and healthy. Sounded like just the ticket.
Soups are so easy to make, especially lentil soup. Lentils don’t really take long to cook and don’t require any pre-soaking. What’s different about this soup (and kind of odd, in my opinion) is that you first cook the lentils in stock, then separately cook the onion, garlic and curry, stirring them in with the cooked lentils then simmering them together for about 20 minutes. It doesn’t seem like it will work–I personally didn’t think the flavors would develop, but Nana proves me wrong yet again.
You can puree this with your immersion blender or just leave it. I didn’t puree it because after cooking the lentils break down to a pleasant texture all on their own.
This soup will be going into the regular rotation.