Tonight, there is a hint of a chill in the air. The sun shone brightly on the green leaves as it bid us adieu for the night, but inside the house, that spring coolness lingers. It turned out to be a perfect night for coconut curry lentil soup, turkey cucumber pitas, and orange & onion salad with warmed coriander oil. The flavors of everything were so clear and bright. It was an easy dinner to put together, too, with the crockpot doing most of the work.
Around 12:45, I left my book and threw the following into the crockpot:
1 & 1/2 c. red lentils
1 onion, diced
3 c. chicken broth
1 can coconut milk
2 tsp. curry (I would up it to 2 tbsp. next time)
1 tsp. ginger
1/4 tsp. garlic salt (I would use minced garlic next time and more salt)
I cooked it on low until Jeannene got home from work. (It takes 6-8 hours)
The salad was very easy, as well, and tasted very fresh & unusual. This is adapted from one of my favorite cookbooks, The Splendid Table's "How to Eat Weekends."
1/2 red onion, sliced
1/4 c. good olive oil (I used Cat Cora's extra-virgin)
1 generous tbsp. coriander
2 tsp. orange zest
3 oranges, sliced
27 nicoise olives
Maldon sea salt
Freshly-ground black pepper
A pinch of sugar
Arrange orange slices & onion on platter. Warm coriander, orange zest, & olive oil 1 minute in microwave. Let cool a bit. Scatter olives on salad. Drizzle with coriander oil, to taste. Salt & pepper, to taste. Sprinkle with sugar, to taste. Serves 2-4.
The sandwiches were pretty free-form. Mine was deli turkey, cheddar, and cucumber slices in a pita, with blue cheese for dipping. Jeannene chose to forego the turkey & slather with mayonnaise, rather than dipping.