I may not have mentioned this before, but I’m a runner.
I started running in college and have been running on and off for the past 25 years, averaging about 12-15 miles per week. I run in a few races per year, maxing out at 10Ks. My speed would best be described as pokey.
I’ve always wanted to run a marathon, or even a half marathon, but my body nowadays just won’t hold up to the necessary training.
Like most people, as I age I am more prone to injuries. At least a couple times per year, my knees and ankles keep me off the trail or treadmill. I subscribe to and read Runner’s World magazine for articles and tips on how to avoid and treat these injuries.
I also like to read about the best new running shoes, and inspirational stories about other runners. I don’t read Runner’s World for its recipes.
But something about this recipe that I found in this month’s edition of the magazine caught my eye. It looked fast, simple and delicious. Plus I already had all its ingredients lying around: Bonus!
It turned out every bit as good as I hoped it would. It was neither light nor heavy. The red lentils absorbed most of the liquid, but they weren’t starchy, the way barley can get. And the flavor balance between the sweetness of the onions and the spiciness of the chili powder and cumin was perfect.
It was ideal for a chilly late autumn dinner.
Sometimes great ideas can come from unlikely sources.
Red Lentil and Black Bean Soup
1 TBS EVOO
1 white onion, diced
1 clove garlic, crushed
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
2 15-oz cans vegetable broth
1 TBS tomato paste
1 cup dry red lentils
1 15-oz can black beans, drained and rinsed
Juice of 1 lime
Sea salt and fresh cracked black pepper to taste
1/4 cup fresh cilantro, chopped
1. Put soup pot on fire. When hot, add EVOO. When smoking, add onions and saute until translucent, about five minutes. Add garlic, chili powder, cumin and paprika and saute another minute. Stir in the tomato paste, then add the vegetable stock and bring up to a boil.
2. Add lentils and return to boil, then reduce to simmer and cook until tender, about 25 minutes. Stir in black beans and lime juice and cook another five minutes. Remove from heat, season with salt and pepper. Fold in cilantro just before serving.
Have you ever gotten a fabulous recipe from an unlikely source? Share your story in the comments section below. And thanks for looking at my blog!