Thursday, October 15, 2009

Carrots and Corn and Lentils Oh My!

P and I spent last Sunday in Flagstaff, enjoying homey lunch places with exposed brick walls, pumpkin patches, beautiful canyons with Hopi cave dwellings, and oh yes Reeses peanut butter cup blizzards and Sunday football on a car radio.

Edit that. P tried to enjoy those things while I cried -- yes, in public -- on and off for Laramie. (Also a town that embraces homey lunch places, exposed brick walls, and chilly fall days. Plus I ate a lot of ice cream there.)

Needless to say, I needed some bolstering upon my return to Phoenix. So, while P went out on a run that led to him coming down with a violent flu, I innocently cooked red lentils in the rice cooker, steaming carrots and garlic in my handy-dandy steamer bowl thing that sits on top of the rice cooker, and went grocery shopping.

This worked SO well and was SO easy. I used 1 cup of lentils and 2 cups of water, but added a bit of water towards the end. On top I steamed about 5 carrots, chopped, and 5 cloves of garlic. At the store, I bought a box of some "natural" brand's creamed corn soup. Back home, I simmered the soup, added the lentils, carrots, and garlic, and stirred in several healthy teaspoons of curry powder and a pinch of sea salt.

The perfect quick, warm, ultra nutritious soup. Especially perfect if you are coming off a long day of sadness and headed into a long night of watching someone else have the stomach flu. I think the nutrients in this soup may have saved me from getting sick. That or the flu shot. Wash your hands, get your flu shot, and eat well people!!

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