After a thrilling morning on the hill, it is always restoring to have something hot for lunch before returning to the snow. Here is a hearty soup recipe that continues to thicken and cook in your wide-mouth thermos as you ski and ride.
Winter Spiced Lentil Dahl
1/4 cup lentils, rinsed & soaked 2 hours or overnight
1/4 cup brown or basmati rice
2 cups water or broth
1 cup chopped veggies, such as carrots, zucchini, sweet potato, fennel & bell pepper
1 tsp. olive oil
1 tbsp. fresh ginger, chopped
1/4 tsp. ground fennel seeds
1/4 tsp. ground coriander seeds
1/2 tsp. dried basil
1/4 tsp. turmeric
1 tsp. turbinado sugar
Salt & pepper to taste
1 slice of lemon
Combine lentils and rice and cover with water or broth. Bring to a boil, reduce heat and simmer about 20-30 minutes. Meanwhile, combine all the spices in a small bowl. Heat oil over medium low heat in a fry pan. Add the spices and some salt, and sauté until fragrant, about 20 seconds. Add the vegetables and sauté for 1 minute. Add the spices and veggies to the lentils and rice, and simmer 5 minutes to combine flavors. Add salt and pepper to taste and squeeze the lemon over the top. While still bubbling, pour the mixture into a 1-quart thermos. Close quickly and leave closed for about 4 hours. You may need to experiment with times, depending on your thermos’ ability to retain heat. //
