While the rest of the city was enjoying the sunshine, Karl and I quarantined ourselves in the apartment. He caught a cold, and I was hiding from the pollen that tortures my eyes and nose. To keep ourselves entertained, we binge watched episodes our favorite TV show, mostly of Jeopardy, all day. I think I mentioned before that Karl is a whiz at Jeopardy. He is so freakishly good at trivia. Sometimes, after he gets the correct answer for an obscure clue, I just pause and stare at him as if he were from another planet. The clue might be something as insane as “the name of Franz Liszt’s best friend’s sister’s puppy”, and he would get it right.
I ask him “how did you know that?!?” at least four or five times per episode.
His response is usually “I don’t know.”
On Wednesday, before we both started feeling bad, we made it out to the Museum of Fine Arts to gawk at the artwork in the new Hokusai exhibit. At the end of the exhibit, in the gift shop, we both laid eyes on the Great Wave puzzle and knew we had to get it. In college, Karl and I were obsessed with puzzles. We went through a phrase when we would do one once a week.
By the way, we’re the biggest dorks you’ll ever meet, but you probably already figured that out.
All Saturday, we worked on the puzzle. Actually, he worked on the puzzle while I worked on my blog. Occasionally, I’d go visit him on the floor where he was working, and I’d help by organizing the pieces by color. That was my contribution to the cause.
Because sad stomachs love soup and we’re all a little tired of chicken noodle, I made curried lentil soup with roasted cauliflower and carrots. It is even better than it sounds. This recipe was adapted from Bon Appetit’s curried lentil soup recipe.
Lentils and onions are cooked in chicken broth and seasoned with curry powder. I roasted the cauliflower, garlic, and carrots, then pureed it and incorporated it into the soup. The soup is served with sliced green onions and a lemon wedge. The combination of flavors and textures is so spectacular. It is perfect for spring days and sick days!
- 1 head cauliflower, sliced into bite-size florets
- 2 carrots, diced
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 medium onion, diced
- 2 tablespoons curry powder
- 1 cup lentils
- 6 cups chicken broth
- ½ cup water
- 2 green onions, thinly sliced
- 1 lemon, sliced into 6 wedges
- Preheat the oven to 450 F degrees. In a small bowl, mix together the cauliflower florets, diced carrots, 3 tablespoons extra virgin olive oil, half of the minced garlic, salt and pepper. Spread out evenly on a large baking sheet. Roast for 20 minutes. In a food processor or blender, puree the roasted vegetables, lemon juice, and ½ cup water until smooth.
- In a large pot or dutch oven, heat up the remaining 1 tablespoon olive oil over medium heat. Add the onions and the remaining minced garlic. Season with salt and pepper. Cook until the onions are soft, about 4 minutes. Stir in the curry powder, and cook for another minute.
- Add the chicken broth and lentils, then bring to a boil. Reduce the heat and simmer for 40 minutes.
- Stir in the roasted vegetable puree. Season to taste with salt and pepper. Top with sliced green onions and serve with a lemon wedge.