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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

 

Forgot to take my lunch today to work so my boss took me to Crystal Palace which was 5 minutes away (walking distance). When we entered the place, it was pretty empty which was disheartening, because it was lunch time. To make things even worse, my boss told me that this place is not that great… except for the jjamppong.

So that is what I ordered. The dish comes in two varieties, which is regular and seafood. i ordered the seafood because I am a big fan of scallops, shrimp, and squid. Jjamppong is a Korean-Chinese fusion dish. It is a spicy noodle soup flavored with onions, chili, and garlic. The noodles were a bit overcooked but the broth was pretty good.

150 Sylvan Ave
Englewood Cliffs, NJ 07632
201-816-8999

I went into this Korean restaurant, once again, and did not know what to order. I wanted to eat something I have not had much of so I ordered Ddaro Guk Bap.

The meal started off with a Korean styled split pea soup. Honestly, I cannot differentiate between split pea soup at a American restaurant and split pea soup at Todam. It was hearty and was a welcome start to the meal.

Then came the main dish, ddaro guk bap. This dish is basically a spicy soup with beef, scallions, bracken fern, onions, and more. Extremely spicy and delicious. I dumped my bowl of rice in the soup and ate it together. If you are not a fan of spicy foods, I do not recommend this dish.

The meal ended with a cold ginger tea which cleansed the pallet. Overall, it was a very good meal.

344 Broad Ave
Leonia, NJ 07605
201-461-9111