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My sister and I decided to do something different for dinner so we made lentil soup with winter squash. This recipe is adapted by Kitty Morse and found via NYTimes.com. The only thing I could have done differently was omit cilantro since I’m not a big fan.

Ingredients:

  • 1/2 pound (1 heaped cup) lentils, rinsed and picked over
  • 6 cups water, vegetable stock or chicken stock
  • 1 medium onion, cut in half
  • 2 garlic cloves, peeled and crushed
  • 1 bay leaf
  • Pinch of saffron
  • 1/2 teaspoon turmeric
  • 20 sprigs cilantro, tied into a bunch
  • Salt
  • 1 teaspoon ground ginger
  • 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
  • 1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
  • 3 tablespoons tomato paste
  • Freshly ground pepper
  • 2 to 3 tablespoons chopped flat-leaf parsley

Directions:

1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.

2. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Yield: Serves six.

Advance preparation: This will keep for three or four days in the refrigerator. When you reheat it, you may need to add some water. Adjust seasonings accordingly.

Nutritional information per serving: 159 calories; 0 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 6 grams dietary fiber; 46 milligrams sodium (does not include salt added during preparation); 11 grams protein

 

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