Some of you will know that our home was damaged in the Christmas tornado and that we’ve been staying in a hotel while repairs are made. During that time I’ve been returning home to tend our small winter vegetable garden, and once or twice a week bring back some kale or chard to add to our meals. While our suite nominally has a full kitchen, that kitchen includes only two small countertop burners and a microwave. I’ve been attempting to cook several times a week to try to maintain our regular eating habits, but the results have been a little disappointing. Tonight’s meal was one of my more ambitious efforts, Red Lentil Soup with Chard, and Chapati dry-grilled on our iron skillet. Not bad; it’s simple, warm, and filling.
The Red Lentil Soup comes from Deborah Madison’s Vegetarian Cooking for Everyone and reminds me of the red lentil soup from my favorite Tibetan restaurant in Bloomington, and the Chapati from Mark Bittman’s How to Cook Everything Vegetarian. You can make chapati with regular whole wheat flour, but I picked up some chapati flour from Food Pak on Old Shell.