I got this recipe from my sister, who altered it a tiny bit from a recipe by Alton Brown. It's a pretty thick and somewhat gritty soup, but still tastes very good. It's a really ugly dark brown color if you use green lentils and it's a lighter more orangey brown if you use red lentils. I'd go with the red lentils next time. So this is recipe #1 for 2012. I'm just going to keep counting from last year and see if I make it to #52 before 2013 rolls around :)
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons salt
1 pound dry lentils (red or green, make sure to pick out the stones and shriveled lentils and rinse before using)
1 cup peeled and chopped tomatoes (or canned)
2 quarts vegetable broth
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper (Alton calls for 1/2 teaspoon freshly ground grains of paradise instead of pepper)
Instructions:
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 7 minutes. Pour the lentils into a bowl and pick out any stones and shriveled lentils and rinse what's left. Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Makes about 8 servings.
New ingredients: Dry lentils
New skills: I didn't know you were supposed to pick and rinse lentils (I added that note to the recipe above), but now I know!
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