The unexpected chill that has ripped through the Bay Area has left me wanting to curl up with Harry Potter and find solace at the bottom of a cocoa mug. I may be acting slightly dramatic, especially considering the state of the rest of the nation, but I simply will not tolerate such bull….malarchy. Not on my watch, sonny.

To ease the pain of the high-60s, I of course turned to food. After my gluttonous (but totally worth it) weekend in Louisiana, where I consumed beignets upon gumbo upon crawfish upon creole upon…..everything in sight, I tended towards a slightly lighter tone. For those unfamiliar with the little lentil legume, it is an impressive beast in the food pyramid. One serving (a cup, cooked) has a whopping 18 grams of protein, 16 grams of fiber, and only 220 calories. Pretty darn impressive, in my humble opinion.

Lentils don’t need a lot of dressing up in order to be delicious, but if you want to add some flair I would recommend adding a teaspoon of paprika or cumin.

Lentil Soup

adapted slightly from Mark Bittman

1 T coconut oil
1 medium onion, diced fine
2 carrots, diced fine
1 c red lentils, rinsed and picked over for stones
1 bay leaf
6 c stock, hot
S & P
1/4 c greek yogurt
1/2 t cayenne pepper

Heat a large, heavy-bottomed pot over medium-high heat. Add the oil and, when smoking, add the onion and cook a few minutes. Add the carrot and cook for a couple of minutes, until brightened. Add the lentils, bay leaf, and stock. Bring to a boil, add plenty of pepper, and turn the heat down to low. Simmer until the lentils are soft– Mark calls for 30 minutes, but mine took only 20. They will start to fall apart and break down. Turn off the heat, remove the bay leaf, and puree with an immersion blender until smooth. Add salt to taste, a dab of yogurt, and a sprinkling of cayenne. Serve hot.