Lentil Soup
2 tbsp. olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
1 14.5 oz. can diced tomatoes
1 pound lentils, about 1 1/4 cups
11 cups chicken broth
2-3 fresh thyme sprigs
2-3 savory springs
1 can chickpeas or 2/3 cup dried pasta
1 cup shredded parmesan
Heat oil in heavy pot. Add onion, carrots and celery. Add garlic, salt and pepper and sauté until all veggies are tender, about 5-8 minutes. Add tomatoes and their juice. Simmer until tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the herbs. Bring to a boil, cover and simmer over low heat until lentils are almost tender, about 30 minutes.
Stir in the chickpeas or pasta, simmer until tender, about 8 minutes. Season with salt and pepper.
Creamy Leek Soup
• 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
• 1 medium-sized cauliflower, chopped (4-5 cups)
• 1 cup onion (~1 medium)
• 4 cups chicken broth
• 1 cup coconut milk
• 1-2 Tablespoons ghee (clarified butter), optional
• Salt and pepper to taste
1. Wash the leeks well. I usually cut off the root end then slice it down the middle
lengthwise. Hold under running water and separate the leaves, rinsing well (especially the
outermost leaves). Sandy soup is not delicious. I usually cut off the top 1/3 of the leek
and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to
the pot.
3. Add the onions, chicken broth, coconut milk and ghee to the pot.
4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are
tender.
5. Allow to cool, then puree until smooth using a blender. Be careful: You may need to do
two or more batches so the blender doesn’t overflow.
6. Season with salt and pepper to taste.
p.s. You can make this in the crock pot. Add all the ingredients and cook on low for 3-5 hours.
The flavor is the same but the consistency won’t be as thick. To troubleshoot that, you can
remove the crock pot lid for the last hour of cooking so some of the liquids evaporate
Top with a dollop of Bacon Gremolata
Bacon Gremolata
2 strips of bacon, cooked until crispy
1 large garlic clove, minced finely or crushed
4 Tablespoons of finely chopped flat leaf parsley
Zest of 2 lemons
2 Tablespoons olive oil
Salt and pepper, to taste
Instructions
Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven
on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F / 175°C or until it’s crispy. Feel
free to cook using your preferred method.]
1. Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing
the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small
bowl.
2.When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to
the bowl.
3.Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour
before using for best flavor.
South Indian Red Lentils (Masoor Dal)
1 1/2 cups red lentils
2 tsp. Kosher salt (amount will vary-start with less, add to taste)
1/2 tsp. turmeric
1/4 cup coconut or vegetable oil
1/8 tsp. asafoetida (optional, but authentic and has a pronounced flavor)
1 tsp. mustard seeds
1/4 cup loosely packed curry leaves
1 Tbsp. minced ginger
2-3 Thai green chiles, split lengthwise (3 can be quite hot)
1/2 cup diced tomato, fresh or canned
Rinse lentils and bring to a boil with 5 cups of water (3 cups if you want a thicker dish. Also reduce amount of salt in recipe to 1 tsp.) Reduce heat and simmer over low heat, partially covered, stirring occasionally for about 40 minutes or until very soft. Stir in salt and turmeric. Place oil in a small saucepan over medium-high heat. When shimmering hot, sprinkle asafoetida (if using) over the oil, then add the mustard seeds and curry leaves. As soon as the mustard seeds pop and the curry leaves turn a shade darker, reduce heat to low and stir in the ginger and chiles. Fry for about 15 seconds, then add the tomatoes. Give it a stir, then stir it into the cooked lentils, oil and all. Taste and add more salt if needed.
Can eat as a soup or make thicker by cooking lentils in less water.
Serves 6
Recipe from foodless.com, shared by Jennifer Pallian on Pinterest.
2 tbsp. olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
1 14.5 oz. can diced tomatoes
1 pound lentils, about 1 1/4 cups
11 cups chicken broth
2-3 fresh thyme sprigs
2-3 savory springs
1 can chickpeas or 2/3 cup dried pasta
1 cup shredded parmesan
Heat oil in heavy pot. Add onion, carrots and celery. Add garlic, salt and pepper and sauté until all veggies are tender, about 5-8 minutes. Add tomatoes and their juice. Simmer until tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the herbs. Bring to a boil, cover and simmer over low heat until lentils are almost tender, about 30 minutes.
Stir in the chickpeas or pasta, simmer until tender, about 8 minutes. Season with salt and pepper.
Creamy Leek Soup
• 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
• 1 medium-sized cauliflower, chopped (4-5 cups)
• 1 cup onion (~1 medium)
• 4 cups chicken broth
• 1 cup coconut milk
• 1-2 Tablespoons ghee (clarified butter), optional
• Salt and pepper to taste
1. Wash the leeks well. I usually cut off the root end then slice it down the middle
lengthwise. Hold under running water and separate the leaves, rinsing well (especially the
outermost leaves). Sandy soup is not delicious. I usually cut off the top 1/3 of the leek
and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to
the pot.
3. Add the onions, chicken broth, coconut milk and ghee to the pot.
4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are
tender.
5. Allow to cool, then puree until smooth using a blender. Be careful: You may need to do
two or more batches so the blender doesn’t overflow.
6. Season with salt and pepper to taste.
p.s. You can make this in the crock pot. Add all the ingredients and cook on low for 3-5 hours.
The flavor is the same but the consistency won’t be as thick. To troubleshoot that, you can
remove the crock pot lid for the last hour of cooking so some of the liquids evaporate
Top with a dollop of Bacon Gremolata
Bacon Gremolata
2 strips of bacon, cooked until crispy
1 large garlic clove, minced finely or crushed
4 Tablespoons of finely chopped flat leaf parsley
Zest of 2 lemons
2 Tablespoons olive oil
Salt and pepper, to taste
Instructions
Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven
on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F / 175°C or until it’s crispy. Feel
free to cook using your preferred method.]
1. Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing
the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small
bowl.
2.When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to
the bowl.
3.Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour
before using for best flavor.
South Indian Red Lentils (Masoor Dal)
1 1/2 cups red lentils
2 tsp. Kosher salt (amount will vary-start with less, add to taste)
1/2 tsp. turmeric
1/4 cup coconut or vegetable oil
1/8 tsp. asafoetida (optional, but authentic and has a pronounced flavor)
1 tsp. mustard seeds
1/4 cup loosely packed curry leaves
1 Tbsp. minced ginger
2-3 Thai green chiles, split lengthwise (3 can be quite hot)
1/2 cup diced tomato, fresh or canned
Rinse lentils and bring to a boil with 5 cups of water (3 cups if you want a thicker dish. Also reduce amount of salt in recipe to 1 tsp.) Reduce heat and simmer over low heat, partially covered, stirring occasionally for about 40 minutes or until very soft. Stir in salt and turmeric. Place oil in a small saucepan over medium-high heat. When shimmering hot, sprinkle asafoetida (if using) over the oil, then add the mustard seeds and curry leaves. As soon as the mustard seeds pop and the curry leaves turn a shade darker, reduce heat to low and stir in the ginger and chiles. Fry for about 15 seconds, then add the tomatoes. Give it a stir, then stir it into the cooked lentils, oil and all. Taste and add more salt if needed.
Can eat as a soup or make thicker by cooking lentils in less water.
Serves 6
Recipe from foodless.com, shared by Jennifer Pallian on Pinterest.
