Now that it’s October, all I do is dream of butternut squash, pumpkin, and sweet potato recipes. All orange everything. The holiday season is approaching and it is literally the worst time for a foodie like me to be a student, let alone a law student. Between eating and cooking and cooking and eating, who has time to become an expert on intestate succession? Me. That’s who. I make time. But, hey you gotta eat right?
When I think about comfort, I think about soup. (I also think about my mom’s mac & cheese, but that’s besides the point). Soup is what we eat when we need healing and warmth. Two things this country is in desperate need of. But, I won’t get into that . . . for now.
*takes a quick kneel*
I’ve been dying to make this soup for at least a month. I tried to wait until October. I really, really tried to wait. The temperature in the DMV is literally averaging 80 degrees every day and I’m over here making warm butternut squash soup hoping that fall is coming across the Himalayas. Luckily, I was still able to grab some pretty decent squash at the store, even though summer is really overstaying its welcome. I topped the soup with crème fraîche and fresh minced chives and immediately scarfed down two and a half bowls. Whoops.
I’m pretty sure everyone I know is just about sick of my diet changes. One minute I’m pescatarian, the next I’m posting snaps of the lamb chop I just ordered at STK. I know. It’s annoying. This time I really am sticking to a pre-holiday cleanse. I am sticking to a vegan diet for the two weeks leading up to Thanksgiving and a low-animal product diet leading up to Christmas. I’ve increased my water intake and vowed to avoid coffee and alcohol until Christmas. For law student preparing for exams, this is definitely a challenge. With that being said, I scoured my internet and my mom’s recipe books looking for vegan recipes that looked somewhat exciting. I’m the person that rolls their eyes whenever something is labeled gluten-free, dairy-free, or basically food-free. The last thing I want is to spend the entire holiday season eating flavorless meals. I also don’t want to spend a month feeding my body junk simply because it doesn’t have animal product. Because, trust me, if I could I’d live off of bread and pasta for a month and be happier than ever. Over the past week I’ve forced myself to incorporate various ingredients and flavors into my diet and I LOVE it.
This soup is accidentally and naturally vegan meaning I take any additional steps or substitute any ingredients. That’s the best kind of vegan recipe if you ask me. To be honest, I’ve always found lentil soups to be quite boring. But, this is at least one lentil soup I can get behind. It is one soup that my dad, who doesn’t believe in meatless-meals, could not get enough of. It’s a crockpot recipe that basically requires you to just dump everything in a let it cook. Even the lentils. I used red lentils which are cook pretty quick and require no pre-soaking. This soup gives off an aroma that is just as irresistible as the flavors. Its colors and comfort makes it perfect for the season.