On our way up to Julian last week, Karissa and I stopped for a pre hike power lunch. This was a quick, last minute lentil soup thrown together that morning. It only takes 15 minutes to make, and it is a really filling and warm lunch. I just cooked a whole pot, left two portions in the pot, and cooled it in the fridge. We brought a little propane stove to heat it up when we got there. Super easy and fun picnic.
We enjoyed our lunch with some green tea, and we were ready and fueled up for our hike in the snow. This soup fills you up quick, but also provides long lasting energy.
If you want to summit, you gotta eat your lentil soup.
Here is the recipe for this lentil soup with an Asian twist:
- 1 cup lentils
- 2 carrots
- 1 handful chopped bok choi or chard
- 3 green onions
- 2 celery sticks
- 2 tablespoons of miso paste
- 1 tablespoon chicken bullion
- 1 tablespoon black bean sauce or oyster sauce
- soy sauce to taste
- 1 tablespoon Sriracha chili sauce (good and spicy)
- Add lentils to boiling water and boil for 5-7 minutes.
- Finely dice carrots, celery, bock choi, and onions and pan fry for 5 minutes
- Drain lentil water and add 5 cups of fresh water. Add vegetable mixture. Bring to boil again and turn to low.
- Add miso paste, chicken bullion, black bean sauce, soy sauce, and sriracha.
- Cook for 5-10 minutes more until the lentils are cooked. Done.
