Book Club this month met at our house, so there was a lot of food to be cooked! In the next couple of posts I’ll be sharing what I had put together.
The March book had been Girls of Riyadh, so I wanted to have a Middle Easter theme for the meal. It was a little challenging- there aren’t that many recipes out there specifically focusing on Saudi Arabia, but it was fun searching for some inspriation.
I’ll start with the soup! The reason I named this Golden Red Lentil soup is because once the lentils are cooked, their beautiful red-orange color disappears! Instead, the soup has a golden-yellowish tone. I had actually made it 2 days before, and just reheated the soup the evening of book club, it was just as delicious- if not more. When I did reheat it, I had to add more water since the soup thickened.
Golden Red Lentil Soup
Adapted from: An Edible Mosaic Blog
2 cups red lentils
2 onions, diced
3 tbsp olive oil
2 chicken bouillion cubes
3 bay leaves
2 tsp cumin
1 tsp garlic salt
1 tsp curry
1/2 tsp cinnamon
1 tsp salt
1 tsp pepper
2 cups water
In a saucepan heat the oil over medium heat, then add the onions. Saute for about 5 minutes, or until the onion is softened. Then add the lentils, bouillon cubes, bay leave, cumin, garlic salt, curry, cinnamon, black pepper, salt and water. Cover the pot and bring the soup to a boil, then turn down the heat and let it cook for about 30 minutes. The lentils should be cooked and soft.
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