The first time I saw lentil soup served at a “foodie” restaurant my stomach turned at the sight of the big, brown, gloppy mess. My health-conscious friend heaped praise on the dish sharing the benefits of lentils which are packed with protein, fiber, and iron. Then, they insisted that the small legumes are the workhorse of promoting good heart health, improving digestion, and calming blood sugar levels. I confess my first thought was no way would I ever eat lentils. Then I read the blog called Vegan Hogg. The writer said that she wished she could quit her job so she could spend her day cooking lentil soup and other food from the “Thug Kitchen Cookbook.” Annie, my daughter, had given me Thug Kitchen, a fun and irreverent cookbook, and, being recently retired from the City of Riverside, I had the gift of time.   

This is the funny thing about time. Everyone believes it is the limiting commodity that keeps us from making the soup, reaching out to friends, or working on a cookbook project.  It is the absolute truth that we are stretched very thin. Our lives are so packed with work, family, and house management that there is a staggering level of exhaustion, leaving little to no room for creativity. But a life lesson I learned during the COVID-19 pandemic is that we can have all the time in the world and still not produce. Over Zoom calls I listened to countless Project 52 artists share their frustration with their inability to produce the art they wanted to offer the world. We had all kinds of time, but lacked motivation and the thing that ignites creativity. If it isn’t just a lack of time, what is it that motivates creativity?

For me, interacting with and spending time with friends and family is my inspiration. Samin Nosrat said it best. “If time is our most precious currency, in theory, the most valuable thing you can do with or for somebody else is to share your time with them. One way that we can do that that’s really readily available to us in our everyday lives is by cooking with or for or eating with people that we love.”

If your friend loves lentil soup, find that good recipe and make it. I guarantee this is one you will love.

Thug Kitchen – Serves 4

Ingredients

• 1 t    Olive oil
• ½     Medium yellow onion, chopped
• 1      Medium russet potato (fist size), cut into small cubes
• 2      Carrots, chopped
• 2      Cloves garlic, minced
• 1 t    Ground coriander
• ½ t   Ground cumin
• 1/4 t    Salt
• 2 C   Red lentils, rinsed
• 6 C   Vegetable broth
• ½ C  Cilantro, chopped
• 1      Lemon, zested and juiced
• freshly cracked pepper to taste
• a squeeze of lemon at the end

Directions

• Grab a large soup pot and heat the oil over medium heat.
• Add the onion and let it sauté for three minutes, until it starts getting soft and slightly golden.
• Add the potato and carrot. Sauté for another two minutes.
• Add garlic and spices. Sauté for another 30 seconds and then add the salt, lentils, and broth.
• Let the lentils simmer, uncovered for 15-20 mins, until they are soft and falling apart, stirring occasionally.
• Add the lemon zest and juice and turn off the heat.
• At this point, you have a choice – eat as is, or purée the lot. You can also purée half and leave half to add some texture. Personally, I like it when the lentils are not puréed.