Happy Monday. We hope everyone had a wonderful weekend and enjoyed the Super Bowl and the gorgeous weather we had on Sunday (at least it was gorgeous here!). I had a really great weekend…especially on Sunday. Todd and I went down to my family’s shore house in Margate late Saturday night. We got there really late so we watched The Social Network before going to bed. That was my first time seeing it and I really liked it and I definitely would like to see it again. I know that things were not portrayed completely accurately, but it was interesting to see all of the events that lead up to Facebook. I did not really know the whole story about Mark Zuckerberg’s best friend and Facebook CEO, Eduardo. I really felt bad for him when I was watching the movie…but I guess he made out in the end. I’m not really sure what to think about the twins. Yes, I think it was wrong for Mark to “steal” their idea, but I really found Zuckerberg’s line, “If you guys were the inventors of Facebook, you’d have invented Facebook” to be really powerful. Have you seen The Social Network? What are your thoughts?
Sunday was absolutely perfect…it almost felt like spring. There was no snow on the ground in Margate and it was about 45 degrees. I love how 45 degrees seems warm to me. Mid-morning I set out on my 15 mile long run. Unfortunately my Garmin decided to die on me. Even though it was fully charged, it lost it’s charge very quickly. It’s about 3 years old so I guess I need to buy a new battery or something. So I didn’t have my watch for my run, but I managed to get by the old-school way. I had a great run though and really enjoyed myself in the beautiful weather. Margate is one of my favorite places to run so I was really happy to be there. Running on a boardwalk by the ocean is hard to beat. The rest of the day was spent hanging out with Todd and baking our Fig Almond Biscotti’s for the Super Bowl. Although I didn’t care too much about the Super Bowl this year, it was still fun being with my family, eating food, and watching the game and commercials. We had a feast with pierogies, escarole & turkey meatball soup, bread, cheese, hummus, crab, roasted red pepper salad, biscotti, shortcake, mini cupcakes and my Mom-Mom’s famous rice pudding. The food was amazing and I left with a very happy and full stomach. What did you do for the Super Bowl?
Now, I have a great recipe to share with you that would be perfect for dinner on a chilly night…
Whenever I go over to my boyfriend’s family’s house, I always get to look through the latest copy of Food & Wine Magazine. Without a doubt, I always come across many recipes that I want to try. Last week when I was over his family’s house I spotted a recipe for Red Lentil Soup that I wanted to make. The other night I decided to make it for dinner. I had all of the ingredients and just needed to get the red lentils. I went searching for red lentils but unfortunately the store I was in was sold out and the next store I went to did not even carry them. Who would have thought it would be so hard to find red lentils. So I decided to end my search for them and settle with using brown lentils. It turns out that brown lentils worked out perfect but still, I think it would have been cool to have a red colored soup. Oh well, maybe next time. Anyway, I loved, loved, loved this soup. Just like many other soups, this tasted so much better the next day. Pureeing the soup gives it a very creamy texture with no additional cream. It’s filled with veggies and lentils and extremely healthy for you. This is the perfect soup for a cold, winter night and makes for great leftovers. I really wish I took a picture, but I guess I was being lazy. I borrowed the picture above from the Food & Wine Magazine. When I make this again, I will update this recipe with my own picture. Also, I now found Red Lentils so I will definitely be making this soup again to see if it is any different made with red lentils.
Red Lentil Soup (adapted from Food & Wine Magazine)
makes 5 big bowls
- 1 1/2 tablespoons olive oil
- 1 onion, cut into 1/4-inch diced
- 2 garlic cloves, minced
- 1 large celery rib, cut into 1/4-inch dice
- 1 large carrot, cut into 1/4-inch dice
- 1 baking potato, cut into 1-inch dice
- 1 cup brown lentils (originally calls for red lentils, but really any kind of lentils you have on hand will work)
- 1 1/2 quarts vegetable stock (broth would work fine too)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the potato, lentils and stock; bring to a boil.
- Cover and simmer until the vegetables are very tender, 40 minutes.
- Puree the soup in batches and return it to the saucepan.
- Add the cumin, cayenne and lemon juice and season with salt and pepper. Ladle the soup into bowls and serve.