Wowza! These last couple of weeks have been crazy at work. We’re working on recipe videos for a client and have been experimenting with some food typography or words made out of food.
I’ve always been into hand lettering, but mostly just saw it as a doodling hobby. Over the last week or so, I’ve been creating food puns out of some fun ingredients. Check ‘em out here:
As you can see we’ve been a little busy, so making big batches of soup has been a life-saver after working a 10+ hour day. This lentil potato leek soup was particularly great with a bowl of brown rice on the side. You can even take it to work the next day and not stink up the break room. Ha! Well, I can’t to move forward with this food typography stuff and share our experiments with you in the future.
Lentil Potato Leek Soup
- 2 tbsp olive oil
- 1 cup green lentils
- 1 large leek, white part only, thinly sliced
- 1 large potato, cut into 1/4 inch small cubes
- 3 carrots roughly sliced
- 3 celery stalks roughly sliced
- 2-3 tbsp Italian spices of your choice (I used rosemary and oregano)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1 can unsalted crushed tomatoes
- 4 cups dinosaur kale (the darker green flat kind) thinly sliced
- 6 cups low-sodium or homemade vegetable broth
- 1-2 cups water
- In a large soup pot, heat olive oil over medium-high heat. Add leeks, celery, and carrots. Cook for 4-5 minutes, until vegetables start to give off some water.
- Add garlic. Cook for 30 seconds.
- Add potatoes, Italian spices, salt/pepper, crushed tomatoes, lentils, vegetable broth and water. Stir to combine. Bring to a boil. Turn down heat to medium-low and let cook for 25-30 minutes or until lentils are softened.
- Add kale the last 5 minutes of cooking.
- Serve with bread or brown rice on the side.