Winter Soup for Travelers

by Britta-Lis on January 19, 2011

in Menus,Recipes

I’ve been back in Alaska now for just over a week, after a trip to Southern California and Park City, Utah. I went to visit friends and family and get a little skiing in over the holidays. The weather in California was a little rainy but still warm (to me), and in Utah I got perfect bluebird days with an average temp of 20 degrees or so. Since I’ve been back in Alaska, the weather has been beautifully clear, but cold, with several days hovering at or just below zero.

All this cold weather has put me in a soup mood. I tried a lentil soup recipe the other day that turned out very yummy, despite (or maybe because of) all of the modifications and changes I made to make it traveler-friendly. This is not a super-quick soup, but it’s an easy recipe, so it’s perfect for one of those days when you feel like heading back early after a cold or wet morning of sightseeing or adventuring. Make the soup and curl up with a good book, and make it a cozy winter evening meal. (It’s snowing outside as I write this, which makes it that much more appropriate!)

Winter Soup Menu - Lentil Soup

Lentil Soup - Winter Soup Menu

Winter Soup Menu

(The recipes here assume you’ll be using the spice kit for your oils & spices, so they’re not included in the shopping list. If not, make sure you add them to the list before you head to the store or market.)

Shopping List
Dried lentils (a small scoop from the bulk bins at the supermarket, or a package if you don’t mind having extra)
Small carrot
Small onion
Fresh spinach or other greens (like chard or kale)
Salad greens (try the salad bar, or salad section in the produce aisle, to choose your own quantity)
Dinner roll or small loaf of bread

Lentil Soup
1 handful dried lentils, sorted and washed
Water: 1 part lentils, 4 parts water (4x the amount of water as lentils)
1 small carrot, chopped
Dash salt
½ small spoonful garlic powder
1 small spoonful or so of olive oil (enough to coat the pan and the onion)
1 small onion, chopped
1 or 2 handfuls of spinach or other greens, torn
1 small spoonful cumin
Juice from ½ a lemon
Dash pepper

1. Cover lentils with water in a medium saucepan. Add carrot, garlic and salt and bring to a boil. Cover, reduce heat and simmer for 25-30 minutes, or until lentils are tender.

2. Heat olive oil in a small skillet over medium-high. Add onion and cumin and saute until onions are browned, 8 minutes or so. Stir onions into lentils, and add spinach or greens. Simmer uncovered until greens are tender (only a couple minutes for spinach, several minutes for tougher greens like chard). Remove from heat and stir in juice and pepper. Serve with salad and bread.

Lemon Dressing
(From The Traveler’s Cookbook)

Juice from half a lemon
½ – 1 small spoonful olive oil
Dash salt
Dash pepper
Dash basil, or to taste
Dash garlic powder, or to taste

Combine all ingredients in a small bottle or bowl; shake or whisk until combined. Let sit for a few minutes for flavors to meld.

Questions? Suggestions? Tried it? Leave a comment and let us know how it turned out.

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