One of the things I love most of ' winter is warm and welcoming atmosphere that is created when you return home, perhaps after a long day a little 'heavy and far too gray and cold. Now, in my humble opinion, at the end of a day like one of the pampering that warms you well and a nice thick soup, creamy, rich taste and slightly hot. And this triggered the search of yet another recipe, a bit 'more innovative than the others, just to have something new, perhaps with a slight ethnic touch, perhaps in pure indian style (now I'm missing a bit' but that, because of breastfeeding, I avoid yet!) .. So go and coriander and a little 'mint combined logically to lentils. Maybe you made any gifts received by the bag at Christmas time and this can be an excellent opportunity to finally discard it without necessarily matching them to the usual sausage. I found this recipe in the book " Soupes du jour" and the thing that made me fall in love (in addition to the ingredients of course) was a picture of the soup in question is served in tin cans banal, the kind that are used for vegetables (besides the photographer Akiko Ida no exceptions!). Now I have shamelessly tried to copy the effect proposed in that picture and even if not fully satisfied but I have to admit that the soup was a wonder. First, use dried beans (lentils do not need to be soaked remember this!) Preferably red lentils (although the original recipe included Puy lentils), fresh coriander (if you can substitute a teaspoon of coriander powder) and Of course, if you have a beautiful crock pot large enough. Obviously I made some small changes to the original recipe. First, as regards the amount of broth to be used I have reported about 0.75 liters, but if you want a soup as well as plenty of liquidity to 1.5 liters. I also added a potato, cut into pieces to render it more dense and creamy. The original recipe also included cooking in plain water, which I replaced with vegetable broth to taste a bit 'stronger, but lighter. Although this time the photos are not crabs I sincerely hope not to get discouraged and to convince you to try this cream delicious and vaguely Eastern Europe.
Ingredients:
250 g lentils 1 medium potato
1 onion 2 tablespoons extra virgin olive oil
0.75 liters of vegetable stock
juice 1 lemon
a bouquet of fresh coriander
few mint leaves
salt pepper
Preparation
Finely chop the onions. Peel potatoes and dice. In a casserole or crock pot you find the onions with a tablespoon of olive oil, stirring occasionally. When they are transparent, add the lentils, potatoes into small pieces and cover with the broth. Add salt and cook on low heat for about 45 minutes until the lentils are thoroughly cooked. Add the lemon juice and filtered another tablespoon of olive oil. Season with salt and pepper. Finely chop the coriander and mint and season the soup before serving. You may blend the soup to make it even creamier.
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