Quick and Easy Lentil Bean Soup

Yesterday I got home and was in one of those moods to make something fast and with no fuss. I had some leftover brown rice and some leftover flour tortillas (which double beautifully as flatbread, it turns out), and I am determined to be creative with the ingredients I already have in my cabinets so I can cut down on my grocery costs. Living on about $300 per month is a challenge for an avid cook and baker like me, but I am determined to eat delicious food despite being a poor volunteer in a developing country! And tonight, I succeeded. This is a very easy soup that came together in about 15 minutes total, and I ended up eating it with two pieces of my homemade flatbread from the other night, made warm and crispy in the toaster. The flavors are simple; I didn’t spice it up too much, but you could add any spices to give it a more distinct flavor.

Quick and Easy Lentil Bean Soup

2 green onions, chopped
1 15-oz. can lentils, drained and rinsed
1 15-oz. can butter beans, drained and rinsed
2 tbsp. tomato paste
1 – 2 cups boiling water
1 chicken or vegetable bouillon cube
salt and pepper to taste
garlic powder to taste

Heat through and simmer for 5 – 10 minutes. Adjust spices to taste and serve as a soup, with bread, or with rice.

Indian Dal

I made this dal to go along with my Indian potatoes, and after letting it simmer for a good 40 minutes, it turned into just the consistency I wanted: a dense, thick porridge-like stew that was rich in flavor and was the perfect complement to the potatoes. I hope you enjoy!

Indian Dal

1 1/2 tbsp. vegetable oil
1 tsp. black mustard seeds
1 red chile (or 2 if you're feeling the need for some extra spice)
1 tbsp. chopped jalapeno or hot pepper
2 tsp. minced garlic
1/2 tsp. ground ginger
1/2 tsp. turmeric
1/2 tsp. salt
1 small onion, chopped
1/2 cup yellow lentils
2 cups gluten-free chicken or vegetable broth (I used Pacific Chicken Broth)
1/2 - 1 tsp. garam masala

Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and the red chile, and continue to heat for about 1 1/2 minutes, until the mustard seeds start to pop. Add the garlic, jalapeno, ginger, and turmeric and continue to heat for another minute. Add the onion and salt, reduce heat, and saute until the onion begins to turn translucent.

Add the yellow lentils to the pot and stir into the onion mixture, and then add 1 cup of the chicken broth. Bring to a boil, add the 1/2 - 1 tsp. garam masala, then cover and simmer until most of the broth has been absorbed. Add the other cup of chicken broth, and do the same: bring to a boil, then reduce heat, cover, and simmer. Feel free to add more garam masala if you would like a stronger flavor (I did!).

Once the lentils begin to get soft (this took about 30 minutes for me), you can remove the lid and let some of the liquid evaporate so it will become thicker and less soupy. Serve with Indian bread, rhoti, or with rice. Or with Indian-spiced potatoes!