Ingredients
8 oz red lentils (can also use yellow split peas in this recipe)
paprika (sweet)
Onion
5 cloves garlic
1/4 cup lemon juice. (fresh if you can but not imperative)
6 cups veggie broth ,chicken stock or 6 cups water plus 2 cubes vegetarian chicken flavor boullion (I like the rapunzel no salt) 2 tb Harissa(if you can't find it sri racha or gochu chang works well instead, In a pinch Lousiana hotsauce will do)
optional add ins: dill, 2 carrots, a potato, a red or orange pepper) 2 handfuls fresh spinach, a handful of barley or kasha, parsley, salt
freezer containers (recipe easily doubles)
1.Put one half bag (8 oz) red lentils in a medium 6 qt pot and add 6 cups water(or chicken stock). Check for stones or rotten beans. If anything floats to the top pick it out and use new water. If using kasha or barley add it now.
Turn heat on high.
2. chop one large onion saute until translucent in two TB olive oil . add one tb whole cumin to the oil and 1 tsp paprika.
3. add 5 cloves or more sliced garlic and saute for 1 more minute (if you add the garlic in at the same time as they onions they will burn and ruin your soup.)
3. Add one two chopped carrots or chopped potatoes if desired
4. grind cumin over lentils 15 times (or add 1 tb ground cumin). Stir the lentils every few minutes as you do this.
5. add onions, garlic, spices to lentils
6. after about 20 minutes add broth cubes if you used water or add at beginning on low for crock pot
7. add 2 cups water and reduce heat to medium. now go do something else in the kitchen for about ten minutes.
8. add lemon juice and stir. If lentils are falling apart taste. if not wait ten more minutes.
9. Adjust salt ,lemon, olive oil, and cumin to your taste
11. If using dill add 1 small handful chopped fronds (skip it if you can't get fresh or frozen)
or 2 handfuls chiffonaded spinach (you could use chard or kale here if you wanted but then add it when you add the lemon)
12. Simmer until blended. about 5 minutes
13.Garnish with thin lemon slices and or parsley if desired
Ok so let's say you've been eating on this for a week because you quadrupled the recipe because it's finals week (or you have doubleshifts )or you don't feel like cooking. You're sick of it.There's no room in the freezer. Well it turns into other stuff pretty easily
Let's say you want:
Curried coconut lentil soup (good hot or chilled)
and you have
4 cups of red lentil stew
1/2 can of whole coconut milk (12 oz) or 4 oz unsweetened coconut cream(half a small tetra pack)
2 tb curry paste (any kind but I think green works best here) or 3 tb good curry powder
and optionally some leftover roasted tofu (or grilled chicken breast or cooked shrimp) and maybe some cilantro
There are two methods for step one:
If you are lazy and/or hot and have a blender
put cooled stew , curry and and coconut milk (and cilantro if using) in blender and pulse until smooth.
Stove top (it's going to be chunkier unless you blend it too)
Add all ingredients and stir in a pot until blended even if you want to serve it chilled so the flavors can marry
Step Two:
Heat or chill and pour into bowls. Garnish with tofu, or shrimp
or chicken if desired. If you used cilantro garnish with a little as a warning to cilantro haters.
Step 3: In the extremely unlikely event of leftovers serve heated over steamed rice (white or brown) along side a salad or some pickled veggies
8 oz red lentils (can also use yellow split peas in this recipe)
paprika (sweet)
Onion
5 cloves garlic
1/4 cup lemon juice. (fresh if you can but not imperative)
6 cups veggie broth ,chicken stock or 6 cups water plus 2 cubes vegetarian chicken flavor boullion (I like the rapunzel no salt) 2 tb Harissa(if you can't find it sri racha or gochu chang works well instead, In a pinch Lousiana hotsauce will do)
optional add ins: dill, 2 carrots, a potato, a red or orange pepper) 2 handfuls fresh spinach, a handful of barley or kasha, parsley, salt
freezer containers (recipe easily doubles)
1.Put one half bag (8 oz) red lentils in a medium 6 qt pot and add 6 cups water(or chicken stock). Check for stones or rotten beans. If anything floats to the top pick it out and use new water. If using kasha or barley add it now.
Turn heat on high.
2. chop one large onion saute until translucent in two TB olive oil . add one tb whole cumin to the oil and 1 tsp paprika.
3. add 5 cloves or more sliced garlic and saute for 1 more minute (if you add the garlic in at the same time as they onions they will burn and ruin your soup.)
3. Add one two chopped carrots or chopped potatoes if desired
4. grind cumin over lentils 15 times (or add 1 tb ground cumin). Stir the lentils every few minutes as you do this.
5. add onions, garlic, spices to lentils
6. after about 20 minutes add broth cubes if you used water or add at beginning on low for crock pot
7. add 2 cups water and reduce heat to medium. now go do something else in the kitchen for about ten minutes.
8. add lemon juice and stir. If lentils are falling apart taste. if not wait ten more minutes.
9. Adjust salt ,lemon, olive oil, and cumin to your taste
11. If using dill add 1 small handful chopped fronds (skip it if you can't get fresh or frozen)
or 2 handfuls chiffonaded spinach (you could use chard or kale here if you wanted but then add it when you add the lemon)
12. Simmer until blended. about 5 minutes
13.Garnish with thin lemon slices and or parsley if desired
Ok so let's say you've been eating on this for a week because you quadrupled the recipe because it's finals week (or you have doubleshifts )or you don't feel like cooking. You're sick of it.There's no room in the freezer. Well it turns into other stuff pretty easily
Let's say you want:
Curried coconut lentil soup (good hot or chilled)
and you have
4 cups of red lentil stew
1/2 can of whole coconut milk (12 oz) or 4 oz unsweetened coconut cream(half a small tetra pack)
2 tb curry paste (any kind but I think green works best here) or 3 tb good curry powder
and optionally some leftover roasted tofu (or grilled chicken breast or cooked shrimp) and maybe some cilantro
There are two methods for step one:
If you are lazy and/or hot and have a blender
put cooled stew , curry and and coconut milk (and cilantro if using) in blender and pulse until smooth.
Stove top (it's going to be chunkier unless you blend it too)
Add all ingredients and stir in a pot until blended even if you want to serve it chilled so the flavors can marry
Step Two:
Heat or chill and pour into bowls. Garnish with tofu, or shrimp
or chicken if desired. If you used cilantro garnish with a little as a warning to cilantro haters.
Step 3: In the extremely unlikely event of leftovers serve heated over steamed rice (white or brown) along side a salad or some pickled veggies
No comments:
Post a Comment