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Red Lentil & Black Barley Soup + Inaugural MNSC

14 Nov

Ever since I left Calgary I’ve been craving a gathering just like #yycMNSC that my friend Dan started. So after meeting Annie, a longtime Twitter friend, in-real-life, we decided to start it up here!

Ready for their close-ups.

Monday Night Supper Club is about trying new recipes and restaurants, going on excursions, connecting with food and the food industry in our city, and, of course, making new friends. The inaugural potluck was yesterday (yes, I know it was a Tuesday) at my tiny studio apartment and what a blast we had! Breanne brought a Pumpkin Cashew Dip that I swear you could use as a body mask; Celia brought Quinoa Falafel Cakes; Carissa brought Savoury Sausage & Cheese Muffins and Chocolate Avocado Pudding; Annie brought Homemade Bread & Garlic Bruschetta; and Erin brought Raw Chocolate Nut Clusters. A very delicious evening indeed!

Coffee Grinder + Spices = Spice Grinder

I modified this Lentil & Barley soup recipe from a favourite healthy-eats cookbook called Enlightened Eating (written by a fellow Canadian Holistic Nutritionist!) and it was a total hit with the group. I like to use whole spices wherever possible and grind them as I need them. Instead of using a mortar and pestel, I just use a coffee bean grinder (that’s never met a coffee bean!) As a general rule, I always double recipes when I’m making soup so I’ve got lots leftover to freeze. Yum!

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