Oh Gary, when will it end? This week it was lentils and mangos and last week it was Kasha and Bow Ties. KASHA AND BOW TIES, GARY! I'm sure my kids can't get enough of my newly sparked interest in things like cumin and kasha but they'd understand if we had to go back to the simpler days of meat sauce and hamburgers and BBQ chicken inhaled 5 minutes before the puck dropped. Please, Gary, get me out of the kitchen and back into the den where I belong!
3 ripe mangos, sliced
1 small onion, finely chopped
1/4 c sliced blanched almonds
1/2 c shredded unsweetened coconut
1/2 c coconut milk
1/4 c honey
1/4 c olive oil
1 tbsp toasted sesame oil
1 tsp cumin
1 tsp paprika
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground pepper
1/2 tsp sea salt
pinch each of cayenne and cinnamon
Mix all the ingredients together in a medium-sized saucepan. Turn the heat to high but keep stirring so it doesn't stick. Bring to a boil and cook for 5 to 10 minutes, until almost caramelized.
10 c water
2 c mixed green, brown and red lentils
Bring the water to a boil and add the lentils. Simmer, covered for 45 minutes. Once tender, stir in the mango chutney and cook for another 10 minutes.
I like my soup a little sweeter so I added 2 tablespoons of agave nectar to the pot.
|My kids LOVED it!*|
|What about a bribe, Gary? Here's my 6 year old's wallet with his brother's 'borrowed' allowance. |
I found it while cleaning up his room the other day.
I'm sure he'd happily donate if I stop making him try things like Lentil and Mango Chutney Soup.