I’m a socialite and get stir crazy when I spend too much time at home. I’m pretty much only here when I’m writing an article, and even then I find myself opting for the library over my house. Don’t get me wrong I love my house but I find that when I’m here I spend an awful lot of time in the kitchen.
It’s during this time I spend at home that I’ve discovered that I have a problem with simplicity, unless done really well. Because of this I am actually physically incapable of opening up a box or a can and leaving the prepared “meal” as is.
Or wait, is this what Campbell’s Red Lentil and Vegetable soup looks like?
Surprise surprise on this past #MeatlessMonday I decided to add more ingredients to my “easy lunch” to up the nutrition value, the heartiness, the color, the spice and the texture. What could’ve taken someone else mere minutes ended up taking me nearly 50 after I finished rinsing, chopping, and letting it simmer for a while to enhance the spices and soften the garlic chunks.
I’d like to say I only added a few things, but I’d be lying. In it I put some kidney beans, kale, green beans, carrots, cauliflower, onion, two garlic cloves quartered, paprika, salt, pepper, and some coriander seeds, but I regretted that last addition later. I think that was it, but I’m sure there was more. The end result was a delicious and very satisfying meal. Thanks, uh, Campbell’s!?!