I listen to NPR every day on the way home from work. Because of the economic recession, they were doing a piece on how to feed your family of four with only $10. To me, cooking cheaply is always a win. Especially something yummy. This chef told a wonderful story about how his wife made this for him when they were first married. (And he was probably less famous and making less money.) I find it’s always encouraging to cook if I hear more about how wonderful this dish is. Jason really loves this dish.
As a vegetarian, lentils are one of my favorite non-soy sources of protein. They are incredibly flexible; however, the staples, like this Lentil Soup, are still wonderful classics. Almost every culture has a version of lentil soup. Serve it up with a good piece of bread and you’ve got a good meal.
I love this dish. It’s spicy and hearty. I usually make it a little thicker by adding more corn tortillas, and it makes a great dip for tortilla chips. It’s really the kind of meal I can just eat and eat.
The original recipe calls for chicken, which I just substituted for some pan-fried tofu.
When I went to France 10 years ago, I sat in a little restaurant on top of a hill and had French Onion Soup to die for. Now, 16-year-old me wasn’t really into food. In fact, I had so many new-to-me food allergies that I didn’t know what to do and I wasn’t used to eating anything that wasn’t frozen and bought at Costco. But ever since then, I’ve been a fan of French Onion Soup.
This recipe is original from Cookography where they call it the Best French Onion Soup Ever, and while I still think that restaurant beat this (but that could be me romanticizing my Europe trip), I do think this is damn good soup. Jason thought it was little labor intensive — I made him stir a lot –, but from what I’ve read about French Onion Soup, this recipe is actually an easier one to make. Though Jason did admit that delicious soup was worth that little extra labor every once-in-a-while.
I love a good bowl of tomato soup with an accompanying grilled cheese sandwich. It’s something I grew up on. It reminds me of colder fall and winter weekends where my mom and I had been outside all day and needed something quick, hearty, and warm.
The original recipe comes from the Skinny Chef. Hers was a little more low-fat than mine and contained chicken.
This soup certain beats anything out of a can. (Sorry, mom.)
For Jason’s and my two-person Thanksgiving festivities, we started off with a lunch of Asparagus Soup. It’s light and delicious. A recipe I’d made about a year ago from The Greatest Ever Vegetarian Cookbook, edited by Graimes.