I’m back! Thanks for bearing with my absence, folks. I needed some time to get over the flu and give myself a bit of TLC. As you might imagine, I’ve been doing only scant cooking in the last week or so, but as soon as the worst of it was over, I did set about making a couple of hearty, healing soups. This curried red lentil and butternut squash soup with kale and toasted chickpeas was probably my favorite of the bunch. It’s quintessential vegan comfort food: warming, gently spiced, full of nutrition, and easy to prepare.
The toasted chickpeas were a last minute addition to the recipe. I tend to go through phases with different toppings: homemade gomasio, avocado slices, nutritional yeast, toasted walnuts, whatever. Toasted chickpeas are my current favorite. They are so versatile, so crunchy, so rich in protein and essential minerals. I shared my standard recipe in this post, but you can and should feel free to adjust spices and seasonings to suit your fancy. Once those are prepared, you can turn your attention to the soup, which comes together in no time.
So much texture going on here!
If you don’t have red lentils, brown or green may take a little longer to cook, but they’ll work well, too. And you can easily substitute collards or chard for the kale, if you prefer them.
I’ve got plenty of catching up to do since my little hiatus, so I’ll be busy responding to comments and emails in the coming days. I also owe you a weekend reading post, since I missed Sunday! I look forward to sharing that this weekend, along with more recipes. Hope you’re all well 🙂