Note: I wrote this post two weeks ago but was too lazy to add the recipe so it's getting posted now...
We've still been cooking up a storm here but nothing really new and exciting has made its way across our table. In trying to eat seasonally our main dishes lately were a little boring. Now that it's spring we have some great new possibilities. This was Moroccan Red Lentil Soup from a recent cookbook acquisition (Thanks M&D!): A Beautiful Bowl of Soup by Paulette Mitchell. It was delicate with layers of flavor. I also made pita crisps with oregano and parmesan and a delicious tabouli (so easy to make--just google around a bit until you find a recipe that looks yummy!) from Raising the Salad Bar by Catherine Walthers-- a book I HIGHLY recommend. This meal was yum yum yum.
Morroccan Red Lentil Soup adapted from A Beautiful Bowl of Soup by Paulette Mitchell.
1 tbl olive oil
1 cup onion, finely chopped
1 tsp saffron threads (I didn't have saffron so I used a pinch of turmeric)
2 tsp curry powder
1 tsp cumin
1 tsp dried rosemary (2 tsp minced fresh)
1 tsp fennel seeds
6 c vegetable stock
1 15-oz can cannellini beans, rinsed
1/2 c dried red lentils
1/2 c basmati rice (uncooked)
1 tomato, diced
1/3 c chopped cilantro plus more for garnish
1 tbl tomato paste
splash of Tabasco
salt and pepper
1. In a dutch oven or other soup pot cook the onion in oil over medium heat, 5 minutes
2. Add curry powder, cumin, rosemary and fennel seeds, and saffron (soaked in water for a few minutes) or turmeric and stir for 30 seconds.
3. Add stock, beans, lentils and rice. Bring to a boil and then cover, reduce heat and simmer for about 30 minutes stirring occasionally.
4. Stir in the tomato, cilantro and tomato paste. Season to taste, garnish with cilantro and serve!