1 cup dried brown lentils, washed and picked over
2 can coconut milk
4 tablespoons olive vegetable
1 cup chopped onions
1 tablespoon lemon zest
1 tablespoon curry powder
Salt and freshly ground black pepper
Chopped fresh cilantro leaves.
Brown rice or quinoa to serve with lentils (or even multigrain toast, just some kind of grain)
1. In a medium saucepan, combine lentils and coconut milk and bring to a boil over medium-high heat. Turn heat down to medium-low so that mixture bubbles gently, cover partly and cook, stirring occasionally, until lentils are just tender, 20 to 30 minutes. Add liquid if necessary to keep them a little soupy.
2. Put oil in a skillet over medium heat until it is shimmering. Add onions and lemon zest and cook, stirring frequently, until soft and fragrant, 3 to 5 minutes. Stir in the curry powder and cook and stir for another minute or so. Add a large pinch of salt, some pepper and the cilantro leaves. Cook mixture for just another 30 seconds or so, then turn off heat.
3. When lentils are cooked to desired tenderness, stir onion mixture into the lentils. It should be moist, add more water if you prefer it be more soupy and heat through. Taste and adjust seasoning and serve over brown rice or quinoa.
I have been making this literally for years, it adapts well to changes and whatever is on-hand and I still look forward to eating it.
Makes 4 to 6 first-course servings
3 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 1/2 cups) or Onion, chopped.
1 bay leaf
1 cup split peas, rinsed
5 3/4 cups vegetable broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided
Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
<a href=”http://www.epicurious.com:80/recipes/food/views/Split-Pea-and-Green-Pea-Soup-with-Fresh-Dill-236775#ixzz1nlFrasq4″> Original recipe</a>
(I think of this as a veggie chicken noodle soup, I make this when I don’t feel well and eat it with dry grainy toast. Perfection.)
2 or 3 serving recipe
1/2 block of tofu cut into bite size cubes
soy sauce, rice vinegar 50/50 ratio
2 or 3 green onions chopped
handful of mushrooms chopped
4 cups of vegetable broth or part broth part water
1 bunch of soba noodles – about the diameter of a quarter
Lightly marinade tofu in soy sauce/rice vinegar. When I’m not feeling well I just marinade for as long as I’m prepping the other veggies.
Saute the onions & mushrooms in a bit of sesame oil, about 5 min. Add the broth and tofu (with the marinade), bring to a boil and simmer for about 10 min. Add the soba noodles and simmer for as long as the pkg recommends. Eat hot, doesn’t keep too well as the noodles will become mushy so I don’t make in large batches and would never freeze it.
Variation – if you are not vegan, just before the soba noodles are added, add a whisked egg, whisking with fork in the pot as you add the egg so that the egg cooks into the soup in strands.