Recently though the lack of time and motivation to cook has motivated me to try out some new recipes. I’ve made cholent (not a hit), soup, and apple sauce. The soup was fantastic and wish I had written down what I put in it. I also made a delightful little curry….
I was inspired after a rather uninspiring bowl of red lentil curried soup at a usually pretty good hospital auxiliary cafeteria. I had spent the better part of my day getting documents from archives, attending appointments and blood tests. Soup seemed like a great relaxing comfort food. It was …. Exactly what one thinks of when you say “hospital food”. The disappointing soup got me thinking I could most certainly create a much better red lentil soup and in the mean time use up some of the veggies lingering around. I always overbuy veggies. But I get rewarded by these lovely kitchen sink creations after.
While making this I also had feeding baby in mind. I wanted it simple and to be just as good no matter if blended, mashed or as is. Also, I feel a bit like my 4yr olds have been wanting simple comfort foods lately. No cutting, chunks, or fancy. And since it’s holiday season and they will be served lots of fancy food why not make them some down to earth simple foods.
Curried Red Lentil, Cauliflower and Butternut Squash Soup
(Slow cooker recipe)
Serves: 8 prep time: 30 min cook time: 6hrs
1 butternut squash (medium sized) cut into small cubes
1 onion diced or julienned
1 head cauliflower (medium sized), cut into small florets.
2 cups dry red lentils, rinsed
2 large cloves garlic, minced
2 tbsp curry powder
1 tsp ground corriander
6 cups broth or enough to cover the above in stoneware
Coconut milk to taste (optional)
Put all ingredients (except coconut milk) in crockpot on low for 6hrs.
Stir in some coconut milk if desired before serving.
Fantastic served with warm flat bread or Naan.