Mexicasian

When we went camping recently we got some chicken wings from Vallarta that were very suspiciously huge but so incredibly delicious. I suppose they're probably steroided and fed bird seed until they're the size of turkeys, but somehow it's not so offensive when they're Mexican because haven't the Mexicans been growing and eating chicken for thousands of years? Apparently yes because these wings are friggin delicious. Somebody knows what they're doing. They come all spiced and ready to go so I just grilled them. Seven giant chicken wings for $5. That's the recipe.

I did make the soup to go with them, however, and it was fantastic. I was a little skeptical after I had put it all together and it looked a little boring. Don't worry. Let it cook all the way until it's done and you will be very happy. It's the easiest soup I've ever made and pleases the part of me that only likes asian foods. Normally I HATE sundried tomatoes but it sounded so crazy that I decided to give it a chance and it totally works in this because it doesn't have that stupid annoying flavor, just tastes like slightly chewy reconstituted tomatoes. Yum.

Red Lentil Soup
adapted from Marcia's Kitchen

4 T olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 c red lentils
3 cloves garlic, minced
1-2 inch knob of ginger, minced
3 oz dried tomatoes, chopped (not packed in oil)
6 c chicken stock
16 oz can coconut milk
kosher salt, to taste
ground pepper, to taste
sour cream or creme fraiche

In a large pot, heat the oil over medium high and add the onions. Cook for a few minutes until slightly softened and add the carrots and celery. Cook for a few more minutes and then add the lentils, garlic, ginger and sundried tomatoes. Cook a few more minutes until all is fragrant then add the stock, coconut milk, salt and pepper. Bring to a boil and then reduce heat to low and simmer for about 30 minutes.
Garnish with sour cream or creme fraiche.