Today marks my first day of being intentional with my time rather than wasting it. In celebration I made Aleppo Lentil Soup from one of my favorite cookbooks: Classic Vegetarian Cooking from the Middle East and North Africa. Coptic Christians spend a good part of the year fasting and that means eating vegan. This is a vegan soup. I made it with steamed swiss chard, rye bread, and two clementines. Very delicious. Lentils are among the most nutritious of legumes, rich in iron, calcium, vitamin A and B, and protein. Dried legumes have more protein than an equal weight of choice lean sirloin steak.
And here’s a photo of Buddy with one of his favorite toys.