Post by goodcookin on Jan 24, 2009 17:06:59 GMT -5
Egyptian Lentil Soup
1/2 onion, minced
1 or 2 garlic cloves, minced
1 1/2 cups red lentils (no soaking required)
4 1/2 cups water, or broth (or substitute 1 small can diced Muir Glen fire-roasted tomatoes in place of 1 cup water)
1 teaspoon cumin powder
2 teaspoons Garam Masala powder
1/2 teaspoon or more curry powder (to taste)
salt to taste (after cooking)
3 to 4 tablespoons minced fresh cilantro, leaves and stems (optional)
Place all ingredients except salt in pot, bring to a boil, reduce to medium heat, cover and cook for approximately 20 to 25 minutes. Salt to taste. Add cilantro. Meanwhile, prepare quinoa, brown rice or other grain as soon as soup starts cooking. Then prepare greens, while both pots are cooking.
If you're using organic carrots, scrub (don't peel) trim and slice on the diagonal, stack and cut into thin, matchstick-sized strips. Serve as raw crunchies or add to cooking soup for the final 2 to 5 minutes.
Wash one bunch of kale or collards (or a mix of both). Discard yellow leaves or tough stem ends. Cut stems in one-inch pieces up to the leaf and place in large steamer. Add leaves, cut in two-inch pieces. Steam for about 8 minutes or until just tender. (Try to avoid letting color change from bright green to drab. This best retains nutrients, flavor and color appeal.) If desired, toss with light splashes of balsamic or apple cider vinegar and a little olive oil, salt and pepper. Serve warm or cold.
Serve soup with grain and greens on the side, or as a lentil sauce over the grain. Either way, try some crumbled feta cheese or a dollop of yogurt atop the soup or sauce.
1/2 onion, minced
1 or 2 garlic cloves, minced
1 1/2 cups red lentils (no soaking required)
4 1/2 cups water, or broth (or substitute 1 small can diced Muir Glen fire-roasted tomatoes in place of 1 cup water)
1 teaspoon cumin powder
2 teaspoons Garam Masala powder
1/2 teaspoon or more curry powder (to taste)
salt to taste (after cooking)
3 to 4 tablespoons minced fresh cilantro, leaves and stems (optional)
Place all ingredients except salt in pot, bring to a boil, reduce to medium heat, cover and cook for approximately 20 to 25 minutes. Salt to taste. Add cilantro. Meanwhile, prepare quinoa, brown rice or other grain as soon as soup starts cooking. Then prepare greens, while both pots are cooking.
If you're using organic carrots, scrub (don't peel) trim and slice on the diagonal, stack and cut into thin, matchstick-sized strips. Serve as raw crunchies or add to cooking soup for the final 2 to 5 minutes.
Wash one bunch of kale or collards (or a mix of both). Discard yellow leaves or tough stem ends. Cut stems in one-inch pieces up to the leaf and place in large steamer. Add leaves, cut in two-inch pieces. Steam for about 8 minutes or until just tender. (Try to avoid letting color change from bright green to drab. This best retains nutrients, flavor and color appeal.) If desired, toss with light splashes of balsamic or apple cider vinegar and a little olive oil, salt and pepper. Serve warm or cold.
Serve soup with grain and greens on the side, or as a lentil sauce over the grain. Either way, try some crumbled feta cheese or a dollop of yogurt atop the soup or sauce.