RECIPE: Spiced coconut lentil soup.
So you’ll hear about the big Grand Canyon Rim to Rim hike from JT and Elizabeth, I’m sure. Just stay tuned. The teaser: they hiked from one rim to the other. In a day. Ya. That’s far. And steep. And they’re amazing.
I’ve long wanted to do that hike but couldn’t pull it off this year. BOO. So I did the next best thing: found a local 20 mile hike.
Meet Forest Park. It’s the wooded slope that’s the backdrop to the City of Portland and is one of the nation’s largest urban parks. More than 5,000 acres and over 70 miles of trails. And the Wildwood Trail (which inspired the new Wildwood book series) is just over 30 miles long.
FINE. I didn’t do the WHOLE trail in a day. I shaved off the residential bits. And the extra five miles that have apparently been added after the printing of Ken’s map that was our reference.
But 20′s still good, right? (My knees need validation for such an undertaking.)
Enter Sprouted Kitchen’s spiced lentil soup. So perfect for these clear, cooler days. And it will help use that chard in the garden!
Ken thought there were too many flavors: the cinnamon, turmeric, chili flakes, coriander, thyme, lemongrass, lime, salt and pepper. And then the onion, lentils and rainbow chard. With coconut milk (and oil and flakes, toasted).
Me? I found it pretty amazing. And thrilled I get to eat it for lunch all week. RECIPE RATING: 4 of 5 glasses of water. You know, for all that hiking recovery.
See recipe on Sprouted Kitchen’s site. (And congratulate her on the new book, while you’re at it!) The changes I made? Added more of most of the spices. Which might be why Ken, with a more subtle palette–and nature, actually–thought it too much. So to each their own! ENJOY!