pictures from a recent trip



I like taking pitures from the air.




century plant flower spire and moon



tree frog



there were so many frogs in Arkansas



vintage cameras and curios at my boyfriend's parent's photography studio



an aloe plant in bloom



Mt Hood

Red Lentil Soup with Lime

I made this very delicious curry soup from Vegetarian Cooking for Everyone by Deborah Madison.  It takes only half an hour to make. 

Red Lentil Soup with Lime

2 C split red lentils, rinsed several times
1 T turmeric
4 T butter
salt
1 large onion
2 t ground cumin
1.5 t mustard seeds
1 bunch chopped cilantro, about 1 C
juice of 3 limes
1 bunch large spinach leaves, chopped into small pieces
1 C cooked rice
4 to 6 T yogurt

Simmer lentils covered with 2.5 quarts water, turmeric, and 1T of the butter for about 20 min until soft.  While simmering cook the onion in 2 T butter with cumin and mustard, when soft after about 15 minutes add the cilantro and cook for 1 min.  Add to soup and add lime juice.

I doubled the recipe, and the leftovers froze very well.  I garnished with rice, parsley, plain yogurt, and nettles instead of spinach.  I used whole cumin and mustard seeds and ground them myself in my molcajete.  I might try adding only a half tablespoon salt next time.  The turmeric seems to enhance the saltiness.