pyjamasandtea

February 23, 2011

Lemony-Lentil Soup

Filed under: Recipes,Soup — pyjamasandtea @ 1:00 pm
Tags: , , , ,

 

I am making “Lemony-Lentil Soup” tonight for dinner.  I love the word “lemony”.  When combined with the word “lentil”, this recipe just makes me smile for the saying of it.

I started by making a homemade lemongrass stock.  I always wonder whether homemade stocks are worth the effort, and I can’t help feeling like it is a waste to throw out all those stock vegetables after I am done with them.  The soup recipe called for chicken stock but I thought this might be better.

Lemongrass Stock

6 cups water

3 fresh lemongrass stalks, coarsely chopped

2 celery stalks, chopped

1 leek or onion, coarsely chopped

1 large carrot, peeled and chopped (why do I have to peel it?  I wonder.)

3 inch piece of fresh ginger, sliced (the ginger makes this oh-so-yummy)

1/4 tsp whole black peppercorns

1/2 tsp salt (I leave this out.  I’m just crazy like that)

1/2 tsp coriander seeds (optional)(I add these.  But what does coriander taste like?)

In a large soup pot, combine all these ingredients.  Bring to a boil and reduce heat.  Simmer for 35-45 minutes.

 

Lemony-Lentil Soup (I dare you to say that without smiling)

2 tsp olive oil

2 cloves garlic, chopped

pinch chile flakes

1 tsp ground cumin

1 1/2 cups red lentils, rinsed

6 cups stock (the recipe above will make about 4 cups of stock.  I will supplement with water.  I’m just crazy like that)

2 tbsp lemon juice

2 tbsp cilantro

Heat oil.  Add onion, garlic and chile flakes.  Cook on low for 3 to 5 minutes.  Add cumin and cook for 30 seconds.  Stir in lentils.  Add stock and bring to a boil.  Reduce heat and simmer until lentils are tender and soup begins to thicken (about 25 to 30 minutes).  Puree all or part or none as you wish.  Add lemon juice and sprinkle with cilantro.

 

 

Advertisements

Create a free website or blog at WordPress.com.