So simple. So different!
My lentil soup method has been evolving over the years, and I've grown quite a different take on the classic. Inspired originally by Mollie Katzen (link listed on right hand side of blog, under "links"), my parents often explored the dish. Now it is my turn.
(Full recipe available upon request)
If you aren't getting canned lentils, soaking them is the thing to do. I soak mine overnight and into the following day, then strain them, and simmer for three hours or so while I work in the studio or hang around doing chores.
And then the fun begins.
Foremost is good spice and good earthy freshness. I don't like my lentil soup to be weighed down even more with dense potatoes and the like. I keep it clear and vibrant with alternative vegetables.
With the lentils, I use yellow onion, garlic, celery, carrot, tomato (both stewed and fresh), and plenty of portabello mushrooms. Also I add worchestershire, sea salt and pepper, cayenne, lots of fresh cilantro, and plenty of bright scallion, cut on the bias. Lastly, sour cream.
The earthy foundation of the lentil and the mushroom is complimented and refreshed by the tomato, and the finish of raw green cilantro and scallion together adds such a tasty crunch! The sour cream perfectly carries it off too.
On a whim I last made the meal with a light corn bread using organic canned corn, cornmeal, the usual flour, etc, and also a touch of scallions.
Yummy.
My lentil soup method has been evolving over the years, and I've grown quite a different take on the classic. Inspired originally by Mollie Katzen (link listed on right hand side of blog, under "links"), my parents often explored the dish. Now it is my turn.
(Full recipe available upon request)
If you aren't getting canned lentils, soaking them is the thing to do. I soak mine overnight and into the following day, then strain them, and simmer for three hours or so while I work in the studio or hang around doing chores.
And then the fun begins.
Foremost is good spice and good earthy freshness. I don't like my lentil soup to be weighed down even more with dense potatoes and the like. I keep it clear and vibrant with alternative vegetables.
With the lentils, I use yellow onion, garlic, celery, carrot, tomato (both stewed and fresh), and plenty of portabello mushrooms. Also I add worchestershire, sea salt and pepper, cayenne, lots of fresh cilantro, and plenty of bright scallion, cut on the bias. Lastly, sour cream.
The earthy foundation of the lentil and the mushroom is complimented and refreshed by the tomato, and the finish of raw green cilantro and scallion together adds such a tasty crunch! The sour cream perfectly carries it off too.
On a whim I last made the meal with a light corn bread using organic canned corn, cornmeal, the usual flour, etc, and also a touch of scallions.
Yummy.
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| Caya 2011 |
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| Caya 2011 |
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