We’re making a #tbt move today, reposting a St. Patrick’s Day post from the very first month of the 8 Limbs Blog, back in March 2009. Enjoy!

Back home in New Orleans, March means that you can go to the St. Patrick’s Day parade and catch all the ingredients you need for a stew, including water (if it rains). I remember scoring my first cabbage as a kid. It was losing leaves in the air and felt like catching a big ball. All of a sudden “cabbage ball” made sense. The aha moment I take from this memory now, 30 years later, is that whatever life throws out, we’ve got to make soup!
Here’s my soup recipe, complete with a great tip I got from Conscious Choice Magazine (a favorite) this month: use bouillon instead of store-bought stock to reduce your environmental impact.

Lentil Soup

Soak 1½ cups of beans in water for few hours or overnight
Chop and saute one onion, 2 stalks of celery and 3 carrots
Add Salt and ProVata Seasoning from R-U-Ved (Cardamom, Ginger, Cloves, Cumin, Coriander Seeds, and Fennel)
Add soaked beans and water to cover beans by 2 inches
Dissolve bouillon cubes or paste to taste
Cook til beans are soft but not falling apart (unless you like it like that)
Optional: add fresh tomatoes and/or yogurt or sour cream when serving

Posted by: Anne Phyfe Palmer

Neighborhood Studios