It’s a cold, cold winter night here, so I did the only thing one can do, cooked and baked until the house was warm and smelled good.
Quinoa Red Lentil Soup
I used this recipe (the stove top version which only took about 35 minutes) which came highly recommended from a trusted friend. I saw it and thought, oh I have all those things, I’ll make that. HAHAHAH! Well, I had quinoa and red lentils. Of the spices I only had fresh ginger, paprika, cumin and thyme. So I used those and substituted 2 tbl of green curry paste for everything else. Also I didn’t have any of those vegetables, so I used a yellow onion, diced, a yellow squash (the zucchini like kind), also diced and a can of diced tomatoes and a couple cloves of garlic, finely chopped. I did follow the directions pretty closely, despite all the substitutions. At the end of cooking I also put half of it through the blender until it was smooth and added it back in with the rest (a secret that improves 85% of soups).
I think it turned out great. Would be excellent with a dollop of sour cream but there’s few things that isn’t true about.
Directions: In large bowl, beat eggs, applesauce and oil until smooth. Add sugar, vanilla, cinnamon, pumpkin spice, baking soda, salt and mix well. Add flour, beat until smooth. Fold in apples. Pour into greased and floured 9 by 13 pan. Bake at 350F degrees for 50-55 minutes.
I substituted Bob’s Red Mill all-purpose gluten-free baking flour. Also I normally would do 3/4 cup applesauce and no oil, but I was unsure about this flour mixture, because I’ve never used it and I figured a little oil might help.
I’ve used previous versions of this recipe (I seem to reinvent it every year, whole wheat flour, less sugar, no oil, now gluten-free) to make muffins for which it is excellent. The original recipe called for 2c sugar and a cinnamon and sugar glaze, but I really prefer things less sweet. You should experiment until it tastes how you like.