Impromptu Lentil Soup
Sep. 30th, 2005 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pameladean3 T olive oil
three or four inches of ginger root, peeled and diced
12 garlic cloves, peeled and sliced thinly (meant to mince them, forgot)
1 medium onion, peeled and chopped
2 medium sweet potatoes, peeled and cut into chunks
1 16-oz bag frozen cut leaf spinach
7 cups water
1 cube vegetable broth (says it makes two cups)
tamari
the lentils left from a one-pound bag after you removed two cups for your pilaf
Heat oil, put in ginger, garlic, and onion, saute until the onion is translucent, add sweet potato, saute until you're bored, add lentils, saute briefly, add water and broth cube, stir it all up, put on a lid, bring to a boil, turn the heat way down and simmer til the lentils are tender, probably about 45 minutes. Add spinach. Add tamari to taste. Simmer til spinach is cooked, stir thoroughly.
This was extremely good, but would have benefitted from a bit of crushed red pepper or cayenne and from a couple of white potatoes or else more sweet potatoes
We had it with toast, which was tasty, but it would also be good over rice, which we were out of, along with white potatoes.
I wanted to use the lentils up because I had suffered the delusion that a pound of lentils was two cups, and washed all of them before thinking, Man, that's a LOT of lentils. I had not cooked lentils for quite some time. Even had I not suffered from this delusion, it was necessary to at least rehouse the lentils, because their plastic bag had been leaked on by a bottle of molasses.
P..
three or four inches of ginger root, peeled and diced
12 garlic cloves, peeled and sliced thinly (meant to mince them, forgot)
1 medium onion, peeled and chopped
2 medium sweet potatoes, peeled and cut into chunks
1 16-oz bag frozen cut leaf spinach
7 cups water
1 cube vegetable broth (says it makes two cups)
tamari
the lentils left from a one-pound bag after you removed two cups for your pilaf
Heat oil, put in ginger, garlic, and onion, saute until the onion is translucent, add sweet potato, saute until you're bored, add lentils, saute briefly, add water and broth cube, stir it all up, put on a lid, bring to a boil, turn the heat way down and simmer til the lentils are tender, probably about 45 minutes. Add spinach. Add tamari to taste. Simmer til spinach is cooked, stir thoroughly.
This was extremely good, but would have benefitted from a bit of crushed red pepper or cayenne and from a couple of white potatoes or else more sweet potatoes
We had it with toast, which was tasty, but it would also be good over rice, which we were out of, along with white potatoes.
I wanted to use the lentils up because I had suffered the delusion that a pound of lentils was two cups, and washed all of them before thinking, Man, that's a LOT of lentils. I had not cooked lentils for quite some time. Even had I not suffered from this delusion, it was necessary to at least rehouse the lentils, because their plastic bag had been leaked on by a bottle of molasses.
P..
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no subject
Date: 2005-09-30 08:45 pm (UTC)B
no subject
Date: 2005-09-30 09:14 pm (UTC)- soak lentils (1-2 lbs, don't know for sure without measuring device) overnight
- discard water and rinse thoroughly
- heat 2 litres of chicken broth in large pot and add lentils
- saute 4-5 small onions with salt, pepper and lots of garlic until golden
- throw into pot with lentils and add water till everything is covered
- simmer for several hours
- add a few tablespoons of creme fraiche at the end and stir thoroughly
This was eaten with freshly cut baguettes and a glass of white wine.I will now be having it for lunch for days since there's a lot of it. Not that I'm complaining.
Another good thing
Date: 2005-09-30 09:26 pm (UTC)no subject
Date: 2005-09-30 09:44 pm (UTC)no subject
Date: 2005-09-30 11:59 pm (UTC)I am in awe.
My "impromptu" meals involve rice, cheese, pepper, and salt.
I don't think I have any real ginger. Alas.
no subject
Date: 2005-10-01 12:25 am (UTC)In soup, powdered ginger would also have tasted dandy. It would have packed more of a spicy punch and had fewer chewy ginger moments, but it would have been good. I almost used it instead, but the fresh ginger wasn't getting any fresher.
P.
no subject
Date: 2005-10-01 12:26 am (UTC)P.
Re: Another good thing
Date: 2005-10-01 12:26 am (UTC)P.
no subject
Date: 2005-10-01 12:27 am (UTC)P.
no subject
Date: 2005-10-01 12:28 am (UTC)P.
no subject
Date: 2005-10-01 12:30 am (UTC)I prefer dill seed, which Kate dislikes, but she added thyme the other night, and it was delightful.
It's pumpkin weather! Hooray! I just like the fragrance of it. Reminds me of my grandmother's house, and Christmas.
no subject
Date: 2005-10-01 02:31 pm (UTC)There's a lentil pie I used to call "market gardener's pie" which is also good to do with too many washed lentils -- mushrooms and onions and garlic and /whatever root vegetables, sweet potatoes and carrots are good/ and lentils sauted in olive oil while boiling potatoes, then all the potato water, lots of thyme, a squeeze of lemon and some soy or marmite goes onto them and the potatoes get mashed, then the lentil stuff goes in an oven dish and the mashed potato goes on top and the whole thing gets baked in a hot oven for half an hour. People who can eat p/o/i/s/o/n/ capsicum could no doubt add some if they wanted it spicy. People who can eat cheese generally put cheese on top of the mash where it gets all toasty and delicious, but I have often done this totally vegan for vegans, it's my default "the vegans are coming" dinner. It also works for Jon Singer plus vegetarians, though you have to leave out the onions.
no subject
Date: 2005-10-01 05:27 pm (UTC)The pie sounds fabulous. I might put some mock rice-based "Parmesan" on the top of it if I wanted to be fancy.
P.