I think the first time I made lentils was about 2 years old. (I almost typed ’1 year’ there but then I realized it’s been more like two years, man time flies!) I was a little nervous as a read the back of the plastic bag package they came in. It stated that I needed to rinse and check the lentils thoroughly as there could be tiny pebbles mixed in.
I think it took me about an hour to throughly check my dry lentils that first time. I was very nervous to miss a tiny rock in my food and chip a tooth while eating later. And I was sort of alarmed that there might be rocks in my lentil bag. Why didn’t the good folks at Kroger or whatever check this for me!?
I have never found a pebble in my lentils, but I still always check.
In short, lentils are dangerous. So live on the wild side with me and made some spicy lentil soup. Just call me Emma Danger. That could be my X-Men name, I have the hair you know.
Spicy Lentil Soup, makes 3-4 servings
Ingredients: 1 small bag of lentils (rinsed and checked over), 1/2 white onion, 1-2 jalapeno peppers, 2-3 tablespoon olive oil, 4 cups vegetable or chicken broth (low sodium), salt and pepper and other spices you like (I added some curry powder and cumin).
Cook your lentils according to package directions. I like mine slightly on the softer side when making soup so I cook them a little longer than my package. Just FYI. Drain lentils, set aside. In a large pot or dutch oven saute chopped onion in oil over medium heat until soft. Add in chopped and de-seeded peppers and cook another 2-3 minutes. Turn down the heat a little and add broth and lentils. Season to taste and continue to cook until everything is piping hot and yummy. Then eat.
Never eat anything that isn’t yummy yet. Duh.
I served mine with a tiny dollop of tahini (love the nutty flavor) and a loaf of fresh baked bread. But you do what you like.