This is a pretty straight forward, budget friendly soup. Not my favorite I’ve ever had from the site it’s originally from, but solid enough. The spices on this are super light, and I would recommend experimenting with them significantly. As is, this didn’t make too much of an impression on me.

Curried Red Lentil and Pumpkin Soup
Makes enough soup for a quart container and a little more

Ingredients

  • 1 T olive oil
  • half of an onion, diced
  • 4 cloves garlic, minimum, minced
  • 1 T fresh ginger, grated (tip in recipe)
  • 15 oz can pumpkin
  • 1 c dry red lentils
  • 6 c vegetable stock
  • 1 T curry powder
  • sea salt

Heat your olive oil over medium heat, and add the diced onion, minced garlic, and grated ginger. To make it as easy as possible to grate the ginger (and what I’ve found gets the best flavor in recipes) is to freeze the whole root, and whenever you need it, take it out and grate it straight into the pot. Still fresh (even though the root’s been frozen, the grated ginger will warm up in the cooking process), and has even made recipes taste better. Saute until the onion is soft and transparent.

Then, add the pumpkin, lentils, veggie stock, and curry powder. Stir to combine, cover with a lid, and bring the heat to medium-high to bring the soup to a boil. Once it’s boiling, reduce the heat to low and bring the soup down to a simmer, and simmer for 20 minutes, stirring here and there. After 20 minutes, the lentils should be soft, and the soup should have thickened a bit.

Taste it and add sea salt and more curry powder to your personal taste, and enjoy!

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So, I went to the farmers market this morning, not in the least because my garden has been abjectly failing because of the heat – only the garlic, basil, ginger, and mint are holding on, and just barely at that.  And lo, one of the stalls a) took cards, and b) had strawberries at a pretty reasonable price – $4.50/qt.

So, entirely reasonably, I got three quarts of strawberries.

So, you must be wondering what the hell I’m going to be doing with that much strawberries, and how the hell they’re going to stay good long enough for me to be able to do anything with them.

Well, you’re gonna be seeing a hell of a lot of strawberry recipes in the near future, that much is for sure.  Including further down in this post.

But how they’ll stay good enough for me to be able to do anything with them for about a week ago is a little trick I learned last year.

What you do is combine one part apple cider, or white, vinegar, to 4 parts or so water.  In my case, what I did was fill up most of a storage container with water, and then top it off with apple cider and white vinegar (see the first pic).  The wash keeps the berries in the fridge for at LEAST a week, if not more.  I ran it on my tomatoes (cherry and full sized) that I picked up today, too, cause I want to see if it’ll work on them, too.  Odds are high it will.

And today began my strawberry odyssey – with strawberry infused vodka.  Which, in my experience, can only end in the best of ways.

Here’s how you make it – take two cups of strawberries, hulled and halved.  Put them in a quart jar (or in two smaller jars, whatever works best, just so long as it seals).  Pour two and a half cups vodka over them.   Put in a dark place to infuse.

And then check on them in a week, and drink.  😉