Curried Lentil Soup with Tomato and Spinach


I spend a lot of time in bed these days, staring at the massive pecan tree just outside my window. 
I think about the future a lot.
I often wonder if everyone else is in their bed too, thinking about whatever it is that comes next, and staring at their respective trees. 


When the future makes me lonely, I think about Georgia O'Keefe who lived alone in a tiny adobe house in the red desert of New Mexico. When she couldn't sleep she would make yogurt and knead loaves of bread and sweep her floor in the middle of the night. Then I think about the food writer, MFK Fisher, who liked to leave peeled oranges on her window sill, especially in the winter, until the clear orange membrane became dry and crackly, and so when she bit, the orange was only a cold punch of crunch and winter and citrus. 


Sometimes, I think about a boy I knew only briefly, who once cooked me a dinner that mostly consisted of boiled carrots and brown rice, and how kind it was, but how much it needed salt. We  later went to a party, where everyone was older, and speaking languages I didn’t understand. We sat in a corner, and he told me about his lovers, while a tiny French man sang and danced along to "Like A Virgin." The little man danced up to me, "Whenever I feel sad,” he said, “I just listen to Madonna! Like a virgin! Like a virgin!!!" 

And often, I think about my friend Mary Margaret, who was the most beautiful old person I’ve ever known, and she died too soon, but she would throw these parties that were catered by Torchy’s Tacos, and the old-school literati and glitterati of my hometown would go, and there was always this man who wore his cowboy hat inside, he would sit and play groovy ragtime licks on her baby grand piano for hours. 


So lately, I spend a lot of time lying on my bed, staring at the tree outside my window. 
Lately, it rains. 
The other night I made this pot of lentils, and added potatoes and all the remaining odds and ends in my refrigerator.
And the simplicity of the lentils reminded me of all these tiny beautiful things; dancing to Madonna, cold oranges, and tiny houses in big deserts and cowboy hats. 

And how small it all is, and how perfectly beautiful. 


Curried Lentil Soup with Tomato and Spinach
from The Gourmet Cookbook 

1/4 cup vegetable oil
2/3 cup finely chopped onion 
2 garlic cloves, minced
2 teaspoons finely grated peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 cup lentils, picked over and rinsed
2 1/2 cups (20 ounces) chicken stock or store-bought low-sodium broth
2 1/2 cups water
2/3 cup chopped drained canned tomatoes
2 cups coarsely chopped spinach
fresh lemon juice to taste
salt and black pepper

Heat oil in a 4-quart heavy saucepan over moderate heat. Add onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add curry powder and cumin and cook, stirring, for 30 seconds. Add lentils, stock, and water and bring to a boil. Reduce heat and simmer, covered, until lentils are tender, 20 to 25 minutes. 
Stir in tomatoes and spinach and simmer, uncovered, stirring occasionally, until spinach is wilted, about 2 minutes. Add lemon juice and salt and pepper to taste.