Golden Lentil Soup

I made this tonight January 17, 2011.  I loved the Tibetan curried lentils so much I was not sure this dish would top the other.  Well, they are both absolutely delicious and completely different that it is imposible to compare the dishes.  Both boys ate - although it did take a little chocolate encouragement:)  My sister Susan gave me this recipe and her advice was great.  I was heavy with the lemon juice.  I also made half of the recipe and will have lunch for the next few days.  Enjoy - I will be making this again very soon.  I loved how the flavors burst in your mouth and the different flavors appeared throughout the spoonful.

This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

Ingredients

Serves 6 to 8

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup dried chickpeas, soaked in water overnight (I used one can in half the recipe)
• 8 cups homemade or low-sodium store-bought vegetable stock
• 4 cups water
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
• 3 teaspoons coarse salt
• 4 celery stalks, finely chopped
• 4 ripe tomatoes, peeled and chopped (I used one can of fire roasted diced tomatoes)
• 1 cup yellow lentils, rinsed
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick (I just tossed in a bit of regular cinnamon)
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 5 ounces orzo or vermicelli, broken into pieces
• 1/2 cup chopped, pitted dates
• 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
• 1 lemon, cut into wedges

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
2. Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

From Martha Stewart Living, October 2007

Coconut Green Curry with veggies and noodles

Usually I like to follow a recipe.  This time I took three recipes and made something I wanted my whole family to enjoy.  It was a success, although I will make additional modifications next time.  I will add more spice (stronger curry spice flavor) and experiment with low and fat free coconut milks.  I want to go to a world market to buy my green curry paste.  I am wondering if there are different strengths.

Chop 1 onion and saute with 3-4 T. thai green curry paste. Saute for 3 minutes.

Add 1 can coconut milk and 1 cup vegetable broth.  Bring to boil then reduce to a simmer.

Add vegetables of choice.  I used 1 head of cauliflower, 3 small zuchini, and several carrots.

Simmer until veggies are al dente.  (I added the zuchini after the cauliflower and carrots had a chance to soften.)

Just before serving add 2 t. lime zest, 2 t. lime juice, 2 t. brown sugar, and salt to taste.

Serve over rice or asian noodles.      Top with fresh basil or cilantro and a wedge of lime.  

                       

Tibetan Curry Lentil Soup - Moosewood Restaurant

I made these changes to the following recipe:
Used the whole 16 oz bag of lentils and added 2 cups of water.
I used 3 carrots and 3 potatoes and Muir Glen fire roasted tomatoes
I also added 3 heaping teaspoons of my favorite curry powder.
I added a dollop of sour cream and probably 1 T. of cilantro per bowl.



TIBETAN LENTIL SOUP
(Moosewood Restaurant Daily Special)
1 1/2 cups dried lentils, picked over and rinsed
6 cups water
1 Tablespoon canola or other vegetable oil
1 1/2 cups chopped onions
2 cloves garlic, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2-inch cubes
1 potato, diced into 1/2-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 28-oz. can tomatoes, undrained (about 3 cups)
1 Tablespoon chopped fresh cilantro
1 1/2 teaspoons salt



Bring water and lentils to a boil in a non-aluminum soup pot. Reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chile for 5 minutes. Add the carrots, potatoes, coriander, and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and the sautéed vegetables. Cover and simmer for 10-12 minutes, until all the vegetables are tender.

One 14 oz. serving at 5 POINTS per serving: 269 calories, 3.4g total fat, 15.7g dietary fiber

Introduction to Our Family Table

Staying at home with my children is a dream come true.  I have always juggled work and motherhood.  Now that I am at home I discovered that I need a hobby and a project.  I love to cook so branching out into unfamiliar cooking styles has become the highlight of my week.  I surf internet sites and scan cookbooks whenever I have a few minutes to myself.  My sister Beth has taught me a bit about spices that have health benefits - so not only have I been incorporating more vegetarian dishes into our diets, I have also been cooking with Asian spices.  I am publishing our favorite recipes and I will also let you know if the kiddos were willing to eat a good dinner.  I hope you enjoy the recipes and will add your own to the website.  My goal is to use whole ingredients in the recipes for improved health.