minutes per mile blog

warm-turned-cold, salad-turned-soup

27-degree temps and 20-mph winds make for a pretty rude awakening.DSC04559After wearing shorts for two days, I had to put on the serious winter running gear again! Anthony decided to join me for a jog and instantly regretted his decision as soon as we stepped outside. His face is great in this photo.DSC04561After a mile or so, the freezing wind was so bad that we just had to laugh and run ourselves numb. DSC04563A short and sweet jog — the last before the half marathon this weekend!

I did have a weekly salad to share with you guys, but instead I’m offering a soup!red_lentil_kale_soup_DSC0163The story goes like this: I tried out a baby kale and red lentil salad idea on Monday, and it was just okay. As I was eating it, I thought… “this salad should be heated up, stewed together, and cooked right into a soup.”

So I did just that.red_lentil_kale_soup_DSC0176Soups and salads (and sandwiches, for that matter) have many overlapping ingredients — and since my salad was based on super-cookable, herby kale, it was perfectly soup-ready in my opinion.

I tossed everything together, added some chicken stock and a few other ingredients, and simmered away (or sizzled away, in the case of the bacon).red_lentil_kale_soup_DSC0167The result was pretty good! Though lentils make a good salad, I think red  lentils are much fitter for a smoky, spicy soup.

Did anyone eat tomato soup with Goldfish as a little kid? I happened to have some around and decided to give them a swim.red_lentil_kale_soup_DSC0182
Recipe time!

Smoky red lentil and kale soup

  • 2 cups red lentils, uncooked
  • 1 large bag (~8 oz) baby kale, or regular kale (stemmed)
  • 1 large onion, diced
  • 1 can fire-roasted, diced tomatoes
  • 3 medium-sized tomatoes, diced
  • 3 cups chicken stock
  • 3 cups water
  • 1 chile in adobo sauce, or 2 teaspoons cayenne pepper
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • Salt and pepper to taste
  • Optional toppings: avocado, greek yogurt, bacon, Goldfish :)

Directions: Put everything in a pot and bring to a boil. Then, simmer uncovered for at least 40 minutes. (You could also probably whip this up in the slow cooker). red_lentil_kale_soup_DSC0173Given that it’s so freaking cold outside today, I’m glad to have a warm lunch :) See you tomorrow!

  • Lentils: how do you eat them?
  • Is it unusually cold/windy in your town?
  • Favorite childhood meal?

11 thoughts on “warm-turned-cold, salad-turned-soup

  1. Haha I don’t think I’ve ever eaten a salad and thought “this will taste better warm and liquidy.” 😉 But the soup looks delicious!

  2. Ahh I hate that the cold weather is back, though apparently the weekend is supposed to be nice again (but snow on Monday?? What’s going on??).

    Anyway that soup looks amazing, and I love that you added goldfish on top. Yum!