Greek Red Lentil

I was first introduced to this soup 4 years ago. I was 6 months pregnant with 2 when I traveled to Calgary in early December of 2008 to visit with my good friends Sarah and Brian. It is hard to believe that we have been friends since TWU days, which seem like just a couple of years ago. Truthfully it does not at all feel like 12 years have gone by that fast. We used to laugh when I would pick her up in my dad’s massive Ford truck with my hair out of control and No Doubt’s ‘Hella Good’ blaring as we would enter the school grounds, slowly going over the zillion speed bumps. We reminded ourselves of Janey and Lynne from the 1985 most awesomeness movie ever, “Girls Just Wanna Have Fun.” Anyways, back to the soup. On a beautiful crisp winter day, Sarah made this soup for dinner and it was just so yum. I love to serve it with really fancy loaf. I had good intentions of picking one up this evening, but decided the sourdough bread in the freezer would be just fine, and it was.

Greek Red Lentil with Lemon, Rosemary, and Feta Cheese

Inspired by Rebar

2 cups red lentils
2 tbsp olive oil
1 large yellow onion diced
2 tsp salt
8 garlic cloves, minced
2 carrots, diced
1 tsp cracked pepper
1/4 tsp red chile flakes
1 tbsp minced rosemary
2 tbsp minced oregano
2 bay leaves
8 cups (2 litres) vegetable stock (I used organic chicken stock)
zest 1/2 lemon
juice of 2 lemons
1 cup crumbled feta cheese
2 tsp minced rosemary
cracked pepper to taste

How To Play:
Rinse lentils thorough in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first.
Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and pepper. Sprinkle over hot bowls of soup and enjoy.


My Happy Meal

I had no intentions on writing tonight, for it has been an extremely draining day.  I had planned to finish a book I have been reading, but I cannot find it anywhere.  I was reading before 4pm and somewhere between 4 and 6 it has disappeared.  I looked in every place possible, including the pantry and the fridge. Like I said, it has been a draining day.  I rode in an ambulance for the first time in my life this morning.  3 had put something in his mouth and began to gag then scream.  The gagging and choking scared me, so I phoned 911 for help and prayed.  They attendants were amazing and Lizzie, too, for taking 1 and 2 to her house, but it was the 5 hour wait in emergency that aged me by a couple of decades.  So, since my book is missing and my baby is sleeping in the room next to me, I thought I would share a refreshing meal for a drainer day.  I made this in a blur this evening, but the taste nonetheless brought life to my taste-buds.  I am sure everyone, besides McDonald’s has a happy meal they can go to or make, well, this is mine.  I could eat red radish tabbouleh everyday, especially this one.

Red Radish Tabbouleh and Goddess Delight Chicken Thighs

(Tabbouleh, Inspired by the Kind Diet)
8-10 Chicken Thighs
1 1/2 cups Trader Joe’s Goddess Dressing (or any marinade)
1/4 tsp fine sea salt
1 cup bulgur wheat
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup finely chopped fresh parsley
2 scallions, white and green parts minced
1/2 cup thinly sliced radishes

How To Play:
Turn oven up to 350 degrees. Place chicken in a casserole dish. Pour dressing over top. Cover and cook for 45-50 minutes. Once the chicken is cooked, uncover and  let the chicken brown a tiny bit more for about 5-10 minutes.. While the chicken is cooking, bring 1 1/2 cups of water and the salt to a boil in a saucepan. Place the bulgur wheat and boiling salted water in a heatproof bowl. Stir once, then cover the bowl with a plate and set aside until the grain has absorbed all the water, about 20-30 minutes. Stir in the lemon juice, oil, parsley, scallions, and radishes and mix well. Add more lemon juice and salt to taste.