Lentil Tomato Soup with Fried Halloumi

This was a quick lunch using red lentils and half an aseptic pack of Pacific natural foods organic creamy tomato soup.  I also happened to have a jar of fire roasted red peppers in the fridge, so I chopped one of those up and threw it in.  Red lentils take about 10 minutes to cook through completely.  I threw a giant clove of garlic in while the lentils boiled and mashed it in with the back of my spoon.  Once the lentils were ready, I poured in the tomato soup, a 1/2 cup of chicken broth, and the chopped red pepper.  After administering a bit of oregano, salt and pepper, I fried up some cubes of halloumi.  I wish I'd gotten a picture of the process because I think most people don't believe you can fry cheese until they see it.  Halloumi is a stringy/spongy sheep's milk cheese that turns a lovely golden brown when fried in a simple non-stick pan (no oil necessary).  Think decadent croutons.

This was a satisfying lunch that contained very little carbohydrate and loads of flavor.  Lentils and legumes in general can be found on most "superfoods" lists.  Tomatoes and peppers are usually in the top ten as well.  I think this lunch made my Mr. Superfood happy today.

Amazing Lunch

Snow! I figure if it's gonna be cold, it might as well be snowing. But there are repercussions, especially for the family with school-aged children: the snow day! Alas, I have no vacation time, otherwise I would have played hooky today. As I had to work, and the boys, who go to school in Columbia, had to taken up there before the big snow hits later,  I had to do the lunch hour shuffle today. Abbey, who was at home staying with Olivia enjoying the day off, hit me with a delicious to-go lunch to enjoy in my office.

Just look at this lunch!  Wedges of revamped farinata, more the consistency of flatbread than a pancake (Go Abbey! one step closer to Phase one pizza!); cubes of pan-browned Hallumi; a delicious baba ghanouj, and a spinach salad with a spicy vinaigrette. As we agree, the secret authentic flavor in this mediterranean-inspired lunch is the sumac, sprinkled on the farinata whilst still warm which gave it an aroma straight out of my favorite Lebanese eatery. I'm really enjoying it. Thanks, honey!