Recipe Reviews

Recipe Review: Slow and Golden Lentil Soup by The First Mess

My first review! I’m so excited!!!

Now, I have to admit, this review is a few days late. I’m still getting used to this blog thing, and even though I’m always thinking about food, I don’t always have the time to share those thoughts.

Anyway…

Every Sunday I make a crockpot meal  to enjoy for dinner and to have the leftovers on Monday for lunch. I don’t know about you guys, but Sunday is my day. I go grocery shopping (one of my favorite activities) and then either spend time with friends or lay in bed with a good book. The last thing I want to do with my last few precious hours of weekend is cook.

Don’t get me wrong, I love to cook. In fact, I cook all week! So I designated Sunday as my Crockpot Dinner Day.

I usually make my comforts: vegan chili with an array of beans, pinto beans with rice and the occasional sweet potato and lentil stew (interested in this recipe? Let me know!), but I wanted to try something new. Through the magic of the internet I came across  The First Mess and ohmygosh, I fell in love. Laura has an AMAZING collection of plant-based recipes! I also really love the aesthetic of her blog and envy it so (currently working to spruce mine up). Within her recipe index, I came across the Slow and Golden Lentil Soup with coconut milk and lime recipe (linked here) and decided to check it out and do my very first recipe review.

From the market to my kitchen:

The list of ingredients were pretty simple for this recipe and I was able to grab most of them from my local grocery store. The only thing I could not find was Black Mustard Seed. All I could find was ground yellow mustard seed. So I shrugged my shoulders, thought What could go wrong? and threw it into my overflowing cart.

Let me tell you a little something about me: I hate dishes. So when I can get away with making less of a mess for my kitchen sink, I usually run with that opportunity. Now, I will make note that this recipe required a little work. But good things come to those who work for it and that was definitely the case here.

The instructions said to grate a peeled medium sweet potato directly into the slow cooker. Unfortunately, I only have a small hand grater (as you can see in the image) so I made due with what I had.

IMG_4940.jpg

So after my grueling arm work out from grating that sweet potato, Laura asked me to do the unthinkable: grate an onion. Why grate an onion? I have no idea. But Laura told me to. I listened. I regretted it immediately. IMG_4942.jpg

MY EYES. MY BURNING EYES.

So maybe I’m being a little dramatic, but I did have to step aside and blink away the acid that had just tried to eat away until I had just two empty eye sockets. Somehow, I managed.

Back to the less dishes part. The recipe also called for minced garlic and ginger. But I thought, minced… grated… they’re similar enough, right? Wrong. But I did it anyway. Then I followed the rest of the instructions and threw everything else into the crockpot: stewed tomatoes, lentils, coconut milk, seasonings…the works. Now, be warned: it looks kind of gross at this stage. Even Laura said that in her post. She wasn’t wrong. IMG_4944.jpg

Then I latched on the top, set it for high for four hours and hoped for the best!

In the meantime, I browsed the local farmers market, had some amazing vegan tamales from a food truck and went to another smaller market to sit in their garden and enjoy some cold-pressed juice. YUM.

The final steps were to stir in some spinach until it wilted and top with lime juice. My sister made a quick pot of jasmine rice and we used that as our based so it was more like a stew than a soup and vwa-laa! Our dinner was complete: minimal mess.IMG_4951.jpg

Overall, I liked this recipe. It was simple and easy to follow and it was something new that I would have not thrown together on my own. The one thing I would like to keep in mind for next time (yes, there will definitely be a next time, once my arms regain their strength after that workout session against the sweet potato and onion) is to use more lime. I love citrus with savory flavors. I cover my curry with lime juice so I’m not surprised that I was craving the acidity of the lime with this meal, too.

Want more recipe reviews? Leave me your favorite recipe in the comments below and I’d love to follow it in my kitchen! I will definitely be looking to Laura for more recipes. Just in case you missed the links above, I’ll add her blog’s homepage again for you to check out. 🙂

Happy eating, friends!

 

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