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Is there any more comforting food than soup? I think not. Last night I made a particularly delicious lentil soup. I don't think there was anything terribly unusual about it, except for the fact that I used fresh, good spices. Most were obtained from the Penzey's store, which we frequent every time we visit my mother's side of the family. Still and all, I may as well share the recipe with you here, because hey, good is good.
Okay, there is one unusual ingredient, the porcini powder mentioned a couple of entries ago. I put it in for the umami goodness, and I think you could get the same effect by adding some ordinary dried porcini and fishing them out along with the bay leaves. Or, you know, meat, if you go in for that. I've been so happy with having a source of powdered umami around that I must confess I'm considering buying some straight-up MSG. I can't quite bring myself around to it yet, though.
The recipe:
olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground fennel seed
1/2 tsp. spicy red pepper flakes
1 cup brown lentils
1/2 cup yellow split peas, or, better yet, chana dal
3 bay leaves
salt, pepper
7 cups water
splash red wine vinegar or lemon juice
1 tsp. porcini powder
Saute onion slowly in olive oil. When it begins to turn a warm gold, add garlic, cumin, red pepper, and fennel seed. Cook a minute more, then add the peas, water, and bay leaves. Add salt (do add some now, so it penetrates the lentils, but err on the side of restraint) and pepper. Bring to a boil, then lower to a simmer. Cook about an hour. Stir in vinegar or lemon juice and porcini powder, if you're using it. Adjust salt and pepper as needed.
Posted by redfox at December 02, 2004 12:08 PM (recipes) | Comments (5)
Comments
I have all the stuff to make this, except for the porcini powder. Looks like a plan for today's big meal from my general direction. Thanks!
I'll be using up the last of my turkey stock from thanksgiving (that being the single 'leftover' I took away from the family dinner) in place of some of the water, though. No sense wasting it, and I don't mind the flavor -- it's pretty laid back and should not cause too many problems.
Posted by teep at December 4, 2004 11:00 AMOh yes, I'd think that turkey broth would work very well with lentils. Really, it's hard to go too far wrong with lentil soup.
Posted by redfox at December 9, 2004 01:28 PMYes, it came out really good -- I shared some with my brother, who also approved.
I have some other lentil soup recipes, but they have tomatos and carrots and other stuff in them... this was the first I'd tried with fennel.
Posted by teep at December 9, 2004 02:14 PMi made your red-lentil / lime / tumeric soup last night. it's a long time favorite of our's. this will be next.
keep up the good work. our bellies apprecite it!
Posted by cleek at January 6, 2005 02:15 PMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
I am SO cooking this soup this weekend!!! ;o)! Sounds just what you need for a cold rainy night! Congratulations! I love your blog!
Posted by Pantera at December 3, 2004 04:45 AM