The Cooking Chronicles: Red Lentil Soup with Coconut Milk and Sweet Spices and Spinach Salad with Apples and Cranberries

When I told Mack we would be having soup and salad for dinner, he complained. “Why are we having two sides?” he said. Well, I wanted to augment the lentil soup with some veggies, and with some spinach in the fridge, it seemed like the easiest way to go. More than that, inspired by Chef Blair Lebsack’s goat yogurt dressing, I wanted to try my own variant on homemade creamy dressing.

Using some plain Bles Wold yogurt I had in the fridge, I whisked in some red wine vinegar and a touch of honey (don’t ask me for amounts, I have no idea). It was delicious! I threw in some apples and cranberries for colour and additional sweetness, and it amounted to one of the best salads we’ve had in a while. Even Mack, the self-proclaimed “weed hater”, liked it.

Spinach Salad with Apples and Cranberries

The red lentil soup with sweet spices was pretty good as well. With the fragrant coconut milk though, none of the spices came through. The earthiness of the soup was much appreciated on a cold night.

Red Lentil Soup with Coconut Milk and Sweet Spices

After dinner, Mack said that he stood corrected – as it turns out, two sides can make a right.