If I can get you to bear with me for one second, I promise you those aren't worms on your soup (and if you weren't seeing that then I'm sorry, get that image out of your mind!) Balsamic onions are hard to make look pretty. But I PROMISE their taste makes up for it! This red lentil soup is full of flavour, bursting with veggies and protein and a filling, comforting winter meal. This is an easy win for a quick dinner or lunch that you can make a nice big pot of (as you can see I did) and keep in the fridge for the week. I like my soups a bit thicker too, and this one thickens nicely as you refrigerate it so the leftovers are even better :).
(Yes, I really want this book!) I need your help. All of you knowledgeable foodies out there! As I mentioned in last week's What I Ate Wednesday post, my naturopath has suggested I try out food combining to see if some minor symptoms I am having go away. I have looked into food combining and while it confuses me quite a bit, I am willing to give it a try. However, before I get into it I thought I would try a couple of other experiments first. I'm going to try giving up gluten for 3 weeks, and then introduce it back into my diet, and then try giving up dairy for 3 weeks. I could try them both at the same time but then I won't know which was bothering me (if any are).
Oh these were goooood. I mean gooooood (in case you didn't get that the first time). The recipe came from my beloved magazine, Vegetarian Times, that comes to my mailbox every now and again (it only does 9 issues a year and I can't quite work out the schedule. I wish it would be monthly!) I had this recipe bookmarked for future cooking but never got around to it. It's so easy to go back into cooking those staple meals you know and rely on, you know? So trying out something new was something I kept putting off. Also, I haven't always had the best success with VT recipes but that could be my cooking skills. Still, I don't think that the recipes they print are exactly foolproof.