Winter officially starts end of next week. A little ahead of it, I am officially kicking off my A. Soup. A. Week. Each week I will cook a soup for the next 15 weeks until spring.
I thoroughly enjoy sipping warm soup for lunch. It is especially delightful for that office day lunch. I have a thermos I carry my soup in to work that is air tight, drip free and keeps warm for several hours. I usually heat the soup stove top in the morning, seal it in the thermos and by lunch time it is still hot and refreshing unlike when it is reheated in a microwave oven.
This one is adapted from Moroccan Lentil Soup by VedgedOut. I rarely use canned vegetables in my cooking or broth in my soups anymore. You can substitute the fresh tomatoes with one can diced tomatoes and the water with broth of preference or just follow the recipe in the link above. Here’s how I made mine.
2 cups red lentils
2 medium onions chopped
3 garlic cloves minced
3 medium tomatoes chopped
2 carrots chopped
1 tsp ginger powder
1 tsp coriander powder
2 tsp cumin powder
1 tsp paprika
1 tsp cinnamon powder
1/2 tsp black pepper
1/2 tsp turmeric
salt to taste
a few red pepper flakes (optional)
chopped cilantro and parsley for garnish
juice of one lemon
1 tbsp olive oil
5-6 cups water or broth
Heat a large pan on the stove. Add the oil, onion, garlic and carrots. Lightly fry for a few minutes until the onions turn translucent. Wash the red lentils in water and add to the pan. Add tomatoes, spices and water (or broth). Bring to a boil. Reduce to medium low and cook for 30 minutes. Add salt to taste and lemon juice.
Garnish with chopped cilantro and parsley and serve hot. This was perfect for lunch away from the cold, blustering day outdoors!
Each visit to Whole Foods I look for new ingredients to bring back to try. Beans and grains are always foremost on my mind. Being vegetarian I tend to get my protein from dairy and beans. I have never worked with fava beans, raw or dried. Period. In my mind, what I planned for it was some sort of stew possibly Morrocan. With that in mind I picked some fresh mint (unfortunately my mint perished as I was out of town for 4 weeks :-(). Fortunately kale, basil and parsley have revived since I started watering them again. So here’s what I did with my fava beans.
1/4 cup fava beans
1/4 cup adzuki beans
1/4 cup lentils
2-3 garlic cloves
salt to taste
Soak the beans overnight in some water. I usually like to cook my beans in a pressure cooker first. This expedites the cooking of the stew in the next step. In a large dish add the chopped vegetables and leafy greens, top with cooked beans and 4-6 cups of water and spices. Bring to a boil, lower the flame and cook for an hour or two until the flavors are infused and everything is cooked.
Top with sour cream when serving.
2 cups red lentils
1 small onion
2-3 cloves garlic
1-2 medium tomatoes
a little cilantro
a few red pepper flakes
salt and pepper to taste
1-2 tbsp olive oil
1 tsp cumin seeds
a pinch of turmeric
Cook the red lentils in a pressure cooker with 4 cups water. Meanwhile in a pan add 1-2 tbsp of olive oil, cumin seeds, pepper flakes and turmeric until the cumin seeds lightly brown. Add onion and garlic and fry until lightly brown. Add chopped tomatoes and continue frying. Add the cooked lentils, 1-2 cups more water and continue cooking in low to medium flame. Add salt and pepper to taste.
Sprinkle some cilantro leaves and serve hot.
I constantly crave spicy food. I stock up my kitchen with myriads of peppers and other spices to add that extra touch of oh! to my food.
Yet there are times when just the right mix of ingredients yields a delicious result that needs no spices to ramp it up another notch! Something simple yet so delicious.
This recipe is concocted from different sources — friends and from tasting it in a Lebanese restaurant
2 cup of lentils
1 bunch of spinach (or swiss chard) chopped
1/2 turnip (or potato) cubed into small squared
1 tsp salt or as desired
1 small onion or 1/2 an onion chopped
2-3 cloves garlic minced
Touch of black pepper
1-2 tsp olive oil
Soak the lentils overnight. In a large pot saute onions and garlic in the oil until lightly brown. Toss in the spinach, and turnip and mix well. Add the lentils, salt and pepper along with 4-5 cups of water and lemon juice. My quick recipe calls for cooking this in a pressure cooker until the first whistle. Stop sooner if desired. If cooking in a pot cook in low flame until cooked to the desired consistency. Servings: 4-5.