November Light at Lime Kiln Preserve and Hearty Moroccan Red Lentil Soup

I headed out for a solo walk at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, Massachusetts- truth be told, not in the best of moods; weighed down by recent world events. As often happens, a few minutes after I set out, all was put in perspective and I started to enjoy the peaceful surroundings; small details in the beautiful surroundings caught my eye and delighted me.

The trail climbs gently through meadows and fields with views of the distant mountains.

A 30 foot high concrete stack peeks through the woods; remnants of a lime kiln factory that was built by the Massachusetts Lime Company which operated a lime quarry and kiln from 1909 to 1912.

I continued on my solitary jaunt, rejuvenated and for the moment at peace with the world. Returning to my safe, warm and cozy home, I felt thankful for all that we have; my thoughts turn towards creating a hearty soup for dinner and about making a rich over the top pumpkin pie for Thanksgiving!

We often visit Amanouz Cafe in Northampton, MA that offers unfussy well prepared Moroccan food. A favorite is their red lentil soup. Here is my version-hearty and full of flavor. I hope you enjoy making this!

Hearty Moroccan Red Lentil Soup

Ingredients:

3 cups dried red lentils- rinsed

2 tablespoons extra virgin olive oil

1 medium onion diced

1 small carrot diced

1 stalk celery diced

2 small red potatoes cut into medium chunks

2 tablespoons tomato paste

1 teaspoon dried thyme

1 bay leaf

2 teaspoons Turkish seasoning mix (includes garlic, cumin, oregano, paprika, sumac, cayenne pepper & cilantro)

1 teaspoon onion powder

1 teaspoon cumin seeds

1 teaspoon paprika

pinch cayenne pepper to taste

1/2 teaspoon dried turmeric

salt and freshly ground pepper to taste

water to cover

To Make Soup:

In a large heavy pot, heat olive oil and add chopped onions. Cook onions a few minutes until they start to soften. Add tomato paste and cook until it starts to brown. Add cumin seeds and paprika- cook a minute or two, stirring.

Add all other ingredients and cover with water.

Bring to a boil, reduce heat to a simmer and cover.

Cook until lentils are very soft and start to break down, aprox. 1 hour.

If soup is too thick, add a bit more water.

ENJOY!

It’s too cold outside now to make any more musical videos, more to come in the spring! Poems from Billy Collin’s Musical Tables will continue!

Thelonious Morning

The breeze was slight

and moved only three

of the six wind chimes,

which formed a minor chord.

Billy Collins- Musical Tables

AND: Here is the “Tree of the Week”!

HAPPY THANKSGIVING!