After my trip, the last thing I wanted to do was eat out or eat tofu. I was ready for a lighter home-cooked meal, and I’d seen several photos of lentil soup. Maybe this is one of those times when whatever I’m looking for becomes more apparent. Either way, I was ready for some lentils.
I used a recipe from Fresh from the Vegetarian Slow Cooker using ingredients I had on hand, including lentils, garbanzo beans, carrots, onion, ginger, and tomatoes. This soup was thin and chunky and perfect to enjoy on the patio. I don’t know how it is where you are, but it’s cooler here and we’ve been keeping the windows open. I have spent so much time recently sweating in the summer heat and then freezing in overly air conditioned buildings, it’s a nice change.