WHAT: A nice, hearty soup! My late night snack! 

WHO Is in it:

3 carrots (chopped into little bite size pieces), a head of cauliflower (chopped), and a pound of red lentils

3 tsp of ground cumin, 1-2 tbs of crushed red pepper flakes (adjust accordingly, it gets hot!), olive oil, black pepper, 1/2 cup of water, 48 oz chicken broth

WHY: You know, I don’t know. I felt like making soup and I didn’t feel like looking up a recipe. And guess what, it tastes so wonderful! It’s perfect for that snowy day, which, accordingly to weather.com, happens to be tomorrow.

HOW:

Start heating up your chopped carrots and cauliflower with some olive oil in the pot you will be using. Once the cauliflowers are cooked (if your carrots aren’t cooked thoroughly, its okay. They’ll soften up while the soup heats up) pour that box of chicken broth into your pot. After a minute or so, dump those lentils in. 

After 20 minutes or so, add in the rest of your ingredients. But be careful not to add too much of those red pepper flakes! You don’t want the spiciness to overpower the taste of the cumin. Since the chicken broth is salty, there is no need to add extra salt into this dish. Do, however, add in water if the broth is too thick! 

Enjoy!