Moosewood Cookbook Lentil Soup Food

MOOSEWOOD LENTIL SOUP RECIPE RECIPE - (3.8/5)

Steps:

• Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils. Stir in wine, if desired, lemon juice and molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.

MOOSEWOOD LENTIL SOUP

Steps:

• Place the lentils and water in a soup pot or Dutch oven. Bring
• to a boil, lower heat to a simmer, and let cook until the
• lentils are mushy (about 45 minutes). Add more water as
• needed, until the soup is your favorite consistency.
• Heat the oil or melt the butter in a medium-sized skillet. Add
• the onion, celery, and carrots, and sauté over medium heat for
• about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
• herbs of your choice, and sauté about 5 minutes longer.
• Transfer to the lentils.
• Stir in the wine, if desired, the lemon juice and the molasses
• or brown sugar. Taste to correct seasonings, then simmer for
• at least 15 minutes longer. Serve hot, with a little vinegar
• drizzled onto each serving, and a sprinkling of minced
• scallions on top, if desired.

LENTIL SAMBAR

Steps:

• Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
• Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
• Stir occasionally, adding more water if necessary.
• While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
• Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
• When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
• Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
• Cover and simmer for 10 minutes.
• Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
• Drain the cooked lentils and stir them into the vegetable mixture.
• Reheat if necessary, then stir in the cilantro.
• Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.