Are you guys sick of this bowl yet?

Confession time: this is the only non-Corelle bowl I own. I got it on sale at Pier 1, and ever since then, it’s had more than its fair share of screen time. I’ve used it for dumplings, macaroni, hash, and sometimes I even eat my actual dinner out of it… usually because all our bowls are dirty and I periodically forget that I’m an independent adult who needs to do her own dishes.

I probably need a new bowl. But seeing as this is real life, and seeing as I’m an unemployed recent grad, buying artisan bowls is not high on my list of priorities. I’m sure you understand.

What things are high on my priority list? Stretching our food budget. Eating stuff that comes in bulk. Or frozen. Or from a can. Adding a few more ice cubes to my smoothie, or, as we teeter on the cusp of fall, adding a little more water to my soup. Putting cinnamon in EVERYTHING. And making sure the dog gets fed before I feed myself.

I feel like this soup is the culmination of all of the above — excluding, perhaps, the bit about the dog (Mel does not like spicy things). It’s warm, comforting, autumnal… and the recipe makes a BUTTLOAD. My only hope is that by the time Andy and I have finished eating it, we won’t spend the rest of our lives becoming nauseated at the sight of chickpeas.

This soup, like all soups, is completely customizable to suit your tastes. I hate onion, but I’m certainly not going to stop you from tossing some in. Add more spice, or omit it completely. Lose the peas — who likes peas, anyway? It’s totally up to you.

Now if you’ll excuse me, I’m off to look up how much souls are going for on eBay. I have a feeling I’m going to be selling mine if I hope to make next month’s rent payment.

ingredients

1 c coconut milk (about 1/2 can)
3-4 c water
1 c dry red lentils
1 can chickpeas, drained
1 c fresh or frozen green peas
2 cloves garlic, minced
3 tbsp tomato paste
1 tbsp olive oil
1 tsp curry powder
1/2 tsp cinnamon
pinch cayenne
2 tsp salt, to taste

directions

1. In the bottom of a large pot, sautee the garlic in the olive oil over low heat until fragrant. Add tomato paste and spices (curry powder, salt, cinnamon, and cayenne) and sautee for another minute or so, stirring constantly to avoid scorching (I say from experience).
2. Add water, coconut milk, chickpeas, lentils, and peas. Bring the mixture to a gentle boil and cook, uncovered, for about 15-20 minutes, stirring occasionally.
3. Once the lentils are cooked, remove from heat. Adjust seasoning to taste and serve.