a new nothing with a speckled handle

this recipe comes from a friend from new orleans.  i remember going into her home and smelling the most wonderful aroma.  at the time, their home was being completely renovated because of the damage it sustained from hurricane katrina.  her "kitchen” was actually her bathroom and in it she had a crockpot with the most delectable lentil dish simmering away.  and get this all you mormon  moms...not only was it delicious, it was made from all food storage ingredients.  i have included the food storage recipe and then my version of lentils made with fresh ingredients.  the lentils are warm and go great with a buttered slice of french bread, or better yet, a ciabatta roll---it's spongy with air pockets in it---perfect to soak up the lentils. i am so thankful for the recipes i get from friends that i get to carry around with me from home to home as we move around.  they are some of my most treasured items.  they bring back mem...

i got this recipe from a friend.  it's actually a new york times recipe , so you really can't go wrong.  i love lentils.  i love soup.  and i love the winter.  so, the perfect winter soup.  enjoy with a warm piece of crusty buttered toast. Red Lentil Soup With Lemon 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 3 large carrots, peeled and diced (increased the amount of carrots from original recipe.) Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder o...