Since Saturdays are my days off any sort of diet plan, it was easy to enjoy the day of good eatin' and boozin', but I have to tell you, I felt pretty awful by the end of the night, and I feel like I didn't eat much of anything 'bad'! I started my morning before work with pumpkin pancakes as a birthday treat, packing in a full 20 grams of protein from greek yogurt and egg. I was filled for a while! At the party, caprese salad, cheese, wine, and chicken with ginger were all great. The beer, chips, and brownies were the wreckers...but soooo tasty!
Today, I got back on the wagon (after more pancakes for breakfast, oops!) with this WONDERFUL lentil soup I made up. Lemony AND spicy, who would have thought! Here it is:
Spicy Lemon Lentil Soup
1 cup lentils, cooked in 2 1/2 cups water
2 cups sauteed kale
1 serrano pepper
1 red pepper
1/2 habanero pepper
1 tsp bouillon paste (may need more, or just swap water for veggie/chicken stock)
1 can kidney beans
1 tsp lemon flavored olive oil (1 fresh squeezed lemon will work!)
lemon pepper (spice combo from Savory Spice Shop)
Saute kale and peppers in a pan with olive oil. Cook lentils, then add to a big pot. Add veggies, kidney beans, and bouillon with water (at least three cups**). Add lemon (oil/juice/pepper). Let it simmer over medium heat for 30 minutes, then serve!
** I did not add enough water, hence the stew look...
SO many layers of flavor. The spice + lemon was a great combo and it was very clean and light beyond that. I am pretty good at adding everything in my fridge, but I think the simplicity of the ingredients made it uncomplicated so that the spice and lemon was not understated. If I had yellow onion, that would be my only amendment. Try it out! Would be great with some warm sourdough bread :)
Later, I tried out my new teapot and Earl Grey Lavender tea, a birthday gift from dear friends Sarah and Chris. Thanks you two!