Guess what? Camping can really exhaust a girl.
Taylor and Henry came home rejuvenated and I came home pooped. Two nights of canned soup, a sleeping pad, and miles of hiking really did me in. Did I mention it rained on us too? Most people would have turned the car around and gone home. Not us! We embraced it. Or rather Taylor and Henry embraced it. I may have complained (just a little….)
With one too many canned soups in my belly I needed something home cooked STAT. Thank god for whoever invented the crock pot. With minimal energy I was able to throw a whole bunch of ingredients into this lovely cooking appliance and whip up a 5 star meal. My back is still sore from sleeping in the back of the car but at least my tastebuds are happy!
Spicy Red Lentil, Pumpkin and Peanut Butter Soup.
There is obviously a time and a place for canned soup (i.e. camping in the north west.) However, there really is nothing like a home cooked pot of a hearty stew. Our intention was to have leftovers of this meal, but we were so deprived from our two days in the wilderness that we ate the whole thing. 5 servings that is!
The inspiration for this meal comes from the blog liveggiepatch.com
She did not use a slow cooker but the recipe I will share is for a crock pot. If you do not have one, you can simply simmer everything in a large soup pot. Remember to sauté the veggies before adding the broth though!
Spicy Red Lentil, Pumpkin & Peanut Butter Soup (serves 5 or two hungry hikers)
1 cup dried red lentils
15 oz can of pumpkin puree (or about 2 cups of fresh pureed pumpkin)
3 1/2 cups veggie broth
1 red onion, diced
3 cloves of garlic, minced
1/2 cup of peanut butter
1 tbs chili powder
1/4 tsp red pepper flakes,
pinch of cayenne powder
Salt and Pepper to taste
Lime juice and cilantro for serving
Place all ingredients into a slow cooker on the low setting. Cook for about 6-8 hours. Open lid and stir about half way through. You can also set the cooker on high and cook for about 4 hours.
If you chose to make this on the stove top, saute’ your onion and garlic in 1 tbs of olive oil for about 8 minutes. Add lentils and toast for 1 minute. Add spices and stir to combine. Add veggie stock and bring to a boil. Reduce heat and simmer until lentils are cooked through. About 25 minutes. Stir in pumpkin, peanut butter, salt and pepper. Make sure to mix the peanut butter really well! Serve hot with a lime wedge and cilantro. Enjoy.