Monday, May 26, 2008

Just Sharing... Recipe

This is the soup we ate yesterday when we gathered to celebrate the life of our friend. We also wrote poems, each writing a line and passing them on. There is a part of me that wants to share them to, but a bigger part that always protects what I hold dear.

But I share with you because if you ever need to feel nurtured, to feel as if you deserve the good things in life, try this soup with fresh cilanto on top and a dab of sour cream. Perfection.

Enjoy and pass the good things forward...


Annie’s Favorite Red Lentil Soup


1 ½ cups red lentils (To make a truly beautiful soup, use the bright orangey-red lentils!)
6 cups water (vegetable stock adds a tasty flavor—canned veggie stock works great!)
3 bay leaves
4 garlic cloves, chopped
2 slices fresh ginger root, each about the size of a quarter

2 medium carrots (1 cup grated)
1 cup canned tomatoes
1f small red or green bell pepper (1/2 cup finely chopped)

1 ½ cup chopped onions
2 TBS. olive oil
1 ½ tsp. ground cumin
1 ½ tsp ground coriander
pinch of cayenne
2 TBS fresh lemon juice
salt and ground black pepper to taste

Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves, garlic and ginger. Cover and place on high heat.

Prepare the carrots, tomatoes, and bell peppers, and add them in the pot. Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.

While the vegetables simmer, sauté the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, and cayenne, and sauté for another minute, stirring to prevent sticking. Remove the bay leaves, and ginger from the soup pot. Stir in the sautéed onions and the lemon juice. Add salt and pepper to taste.

Serves 4- 6 Food Pyramid folks: dry beans and vegetable group is being served!

Per Serving: 82 calories 3.3 gm protein 3,2 gm fat 11.2 gm carbohydrate 24 mg sodium 0 mg cholesterol

ANNIE’S HINTS:
Because this recipe takes awhile to prepare, I usually double it. It freezes well and gets better as a leftover! This recipe came out of the most recent Moosewood cookbook, however, I got it from a friend and do not know the name of the Cookbook.
It is said that variations of this soup are found in India and Egypt.
You can serve your soup topped with plain yogurt, minced onion or sprigs of fresh mint, parsley or cilantro. We’ve experimented with all three and it’s a nice accent. Whit enjoys it when I take the soup and smooth it in the blender, making it “creamy.” Both my in-laws and parents ask me to prepare this soup whenever I’m in Ohio. This is an excellent choice when looking for low fat and no cholesterol meals.

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