Know what else looks good?
Lentils. Cooked into a quick soup with cumin, coriander, spinach and a generous amount of bright lemon zest. Topped with a spoonful of Greek yogurt flecked with fresh cilantro. Accompanied by a thick slice of homemade wheat bread. Eaten as the sun sets over what is hopefully one of the last cold days of the season.
OK, Husband just covered my legs with the fleece blanket. I feel much better already.
It has to do with the blanket, yes, but it also has to do with the lentils.
LENTIL, LEMON AND YOGURT SOUP
Adapted from Modern Classics Book 1, by Donna Hay
3 T. olive oil
1 large onion, chopped
1 shallot, chopped
2 t. cumin
1 1/2 t. coriander
1 1/2 c. lentils
3 c. vegetable stock
4 c. water
1 T. finely-grated lemon zest, or more, should you wish
6 oz. fresh spinach, roughly chopped
Sea salt, to taste
Freshly-cracked black pepper, to taste
1/2 c. Greek yogurt
2 T. fresh cilantro, chopped
Place the olive oil, onion, shallot, cumin and coriander in a large pot and cook over medium heat, stirring often, until the onions are well-browned, about 10 minutes.
Add the lentils, stock, water and lemon zest and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the lentils are soft. At this point, if you would like a thicker soup, puree half of the soup with an immersion or regular blender. Return the pureed soup to the pot, then add the spinach and cook a few minutes more. (You can omit the pureeing if you wish.)
Season with salt and pepper to taste, then ladle into mugs or bowls. Mix together the yogurt and cilantro; spoon the yogurt over the soup, crawl under your fleece blanket and enjoy.
P.S. Here is something yummy to do with the leftover Greek yogurt you just bought.