Soup Date: Lemony Lentil Explosion

I could potentially assail your eyes with Swiss Family adventures, but the uncompleted task of interrogating well over a thousand photos to test for their blogability is a little daunting, to be quite frank. Therefore, I think I'll assail your stomach with tales of really great soup instead.

When it comes to lentil lovers, I have to admit I was a late bloomer.  I can't remember a single time when I came downstairs for dinner and the sight of lentils on the table conjured the fluttering of butterflies in the realm of my intestines. After taking my leave from the family table of my childhood, I was free to avoid them at will and did so without so much as adieu-- which was proper seeing as I would reconnect with those tiny morsels of tastiness in one of life's dark, rainy alleyways not terribly long after our separation. A chance encounter with some lentil soup somewhere in Germany two years ago electrified my taste buds with surprising elation, and that's when I knew it was time for a second chance. Without further ado, I assessed this auspicious quest and requested the aid of this recipe, which-- with some tweaking-- has yet to let me down. Simply said, it is a flavor-punching, thickly oozing, esophagus-blanketing slop of heart-warming glory. Particularly perfect for uncomfortable weather.

What you need:

• olive oil
• at least half of a small red onion, diced
• ≈ 3 pungent garlic cloves, smashed
• 2 Tbsp tomato paste
• 2 tsp cumin
• ≈ 1/2 tsp salt
• ≈ 1/2 tsp freshly ground black pepper
• ≈ 1 tsp chili powder 
• ≈ 1/2 tsp ground cilantro 
• crushed red pepper
• 8 cups vegetable stock
• 2 cups red lentils (you could theoretically use other lentils, but I promise your soup won't look nearly as appetizing if you do)
• 2ish large carrots, diced
• 1 large red pepper 
• 3+ Tbsp lemon juice 
• chopped fresh cilantro
• olive oil for drizzling
• earthy/crusty/amazing bread and cheese

The original recipe only makes three bowls, so I doubled it here along with other alterations. This soup is good several days in a row and can also be frozen for future digestion.

Additional note: If you don't already own an immersion blender, purchase/steal/be gifted one. Now. THEY ARE SO COOL AND FUN.

Musik: This is the time of year when I start accompanying everything I do with the Vince Guaraldi Trio's wintry classic: A Charlie Brown Christmas. Lentil soup creation is no exception.

Once all the ingredients have been summoned, relax attentively into the zen of dicing/smashing until all your vegetable bits have shrunk and multiplied. Then heat a splash of olive oil over medium heat in a large, inviting pot, wherein you will soon treat your onion and garlic smash to a pleasant hot oil massage. After a couple minutes of enjoyment and no burning, plop in the tomato paste and precipitate the cumin, salt, black pepper, chili powder and ground cilantro. Stir thickening slop. You may need to add a bitty splotch more oil and temporarily remove the pot from heat to keep the spicy conglomeration from burning. Add the crushed red pepper if you have no fear in your mouth for a little excitement. Hail all carrot and red bell pepper chunkings!

Mix the new veggie friends into the thick, fragrant goo before adding the vegetable stock. Bring to a bubbly boil, then add lentils, reduce heat, and simmer down until the wee things are cooked and the carrots are tender. Roundabout 15 minutes, or longer if your lentils are stubborn.

By now your concoction should be looking like a soft, gloppy stew of gastronomical greatness. Add about half of the fresh cilantro if you've got it, then get ready for the fun part: insert immersion blender and puree until all chunks have been annihilated! If you're not cool enough to have an immersion blender, you could also use other sorts of blending machines and deal with the messier cleanup, or just leave it chunky if that's what you're into. Proceed with the all-purpose magical ingredient: lemon juice. No use taste testing until you add that to the mix, but do sample away once you have. Decide for yourself what alterations are required to best satisfy your buds (taste and dinner guests)-- I usually end up adding more lemon juice and chili powder, but that's me.

Once almost perfect, serve up the sloppysoupyum into bowls and seal the deal with a drizzle of olive oil (-- don't ignore this part!) and a decorative dusting of fresh cilantro. Pair with your amazing selection of bread and cheese (great for dipping!) and prepare your guts for greatness. Guten Appetit!