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Wednesday, August 25, 2010

Abu's Lentil Soup







My dad is a surgeon. He uses his hands with precision and detail. I don't often find him in the kitchen but when I do I put his skills to work!

He cuts the vegetables exactly the same size which makes for a perfectly cooked soup.


Abu knows how to make three things in the kitchen. One is Mexican red rice, the other is lentilsoup, and the most important of course are quesadillas! (recipes to follow)

This soup is great for entertaining friends for lunch, a light dinner or a cozy mid afternoon snack.

Entertaining friends or...
A cozy mid afternoon snack.


4 baby carrots cut into thin small slices
1 celery stalk finely diced
1 medium potato very finely diced
1 leek very finely diced
1 onion finely diced
3 garlic cloves minced
1/4 teaspooon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspooon ground celery seed
1/4 teaspoon oregano mexican or otherwise
1 bay leaf
2 cups french du puy lentils or 1 can organic lentils in a can
8 cups of vegetable broth

Add all diced vegetables to a medium sized stock pot with about 1 tablespoon olive oil.
Cook 4-6 minutes over medium heat
Add 1/4 teaspoon of ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground celery seed.
Cook for another 4-6 minutes.
Add broth and bay leaf.
Cook fresh lentil soup for about 45 minutes-1 hour.
Cook canned lentils 30-35 minutes to absorb all flavors.

Serve with shaved parmesan cheese, a drizzle of spicy olive oil and a sprig of fresh parsley.





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