Today was another beautiful, sunny day at the farm and I couldn’t ask for anything better. I brought a fresh and flavorful lunch for the staff that consisted of a curry lentil soup, nutty seed bread, and a spinach salad topped with homemade balsamic dressing.
Curry Lentil Soup
1 medium vidalia onion, chopped
2-3 cloves of garlic, chopped
1 tablespoon olive oil
1 cup red lentils
1-2 teaspoons curry powder
4 cups of water or vegetable broth (I use 2 low-sodium bullion cubes)
Saute onions in olive oil for three to five minutes until brown. Add curry, saute for another minute or two. Add lentils, mix with spiced onions, and add water. Cover and bring to a boil, lower flame and cook on medium-low for approximately twenty minutes, until lentils split and the soup is a yellow color. Serves 2-3.
Spinach Salad with Balsamic Vinaigrette
1 large apple
A handful of golden raisins
A handful of almond slivers
Salt and Pepper