Um. So. Yeah. Let’s just call last week my spring break from blogging. Because, honestly, I can’t remember if I cooked anything. There was the whole Carolina winning the national championship thing, and that called for pizza, and then I had a really stressful week, which triggered my fatigue, which called for going out to eat a few times, and then we had to do laundry, and we went to see Adventureland, and then yesterday was Saturday and so I obviously had to lie around and read and eat pizza.
Enough excuses. The good news is that I actually cooked tonight, and I even made up the recipe.
I came up with this in a state of semi-consciousness as I was waking up from a nap. I had a ton of vegetables to use up, and some curry paste in the cupboard, so I came up with this.
- Glug of olive or other vegetable oi
- 1 medium onion, diced
- 2 carrots, chopped
- 1 1/2 T mild curry paste
- 2 1/2 cups water, separated
- 1 cup vegetable broth
- 1 can diced tomatoes
- 2/3 cup red lentils
- 1/2 head worth of cauliflower florets (thumbnail-sized)
- 1 cup frozen green beans
- 4 oz frozen cut spinach
- Heat oil in a dutch oven over medium heat.
- Toss in onion and carrot. Cook for about 5 minutes, stirring often.
- Add 1 1/2 T mild curry paste (I used Patak’s) and 2 cups of water, broth, and can of tomatoes. Heat through, about 2 minutes
- Rinse lentils and add to the pot. Crank up the heat to medium-high until the whole thing comes to a low boil. Cover and reduce heat to a hard simmer for about 20 minutes.
- Uncover and add 1/2 cup water, green beans, and spinach. Let the pot get back to a simmer and then stir in cauliflower. Cover and cook over medium-low for about 10 minutes.
- Taste and adjust seasoning, adding more curry paste if needed.
I think it probably made 6 or 7 small bowls worth of soup. I had 2. They were delicious.
I also found this picture in the camera, proving that I did cook at one point last week.
I threw this together after the gym on Friday night. I just roasted the veggies at 400 degrees for about 15 minutes, shaking once. While the veggies were roasting, I cooked some quick barley, and then when everything was done, I made a red wine vinaigrette, and then tossed everything together. I liked it, but I guess it was a little bland for Matt’s taste. I think what he said was, “Maybe there’s so much flavor, that my brain is registering it as no flavor.” Shaky logic, there.