I’ve mentioned before that I’m cooking my way through “Super Natural Cooking” by Heidi Swanson, but I realize that I’ve been a bit slow and forgetful about posting the results. I love this cookbook. The recipes are simple and always turn-out delicious, the photography is great, its paperback, and it emphasizes cooking from whole foods and grains.
Pictured above is the chunky lentil soup. When I first read the recipe above I though “what? no garlic? should I just put some garlic in?” because for me, savory recipes without garlic just don’t make sense. BUT I held off, used some chili powder I brought back from New Mexico last year, and added the stream of olive oil at serving that Heidi suggests. And let me tell you. Just look at that squash, with those gorgeous tomatoes canned last August, and the hearty, green lentils. It was amazing.