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Full Online Book HomeLearning KitchenBeansandgrains - Lentil Soup With A Hint Of Fruit
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Beansandgrains - Lentil Soup With  A Hint Of Fruit Post by :ContentSearcher Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2082

Click below to download : Beansandgrains - Lentil Soup With A Hint Of Fruit (Format : PDF)

Beansandgrains - Lentil Soup With A Hint Of Fruit

Preparation time: 45 minutes (10 minutes of work)
Yield: 6 to 8 servings

2 cups red or brown lentils, rinsed and picked over
8 cups water (maybe more)
2 cups minced onion
2 teaspoons ground cumin
2 teaspoons dry mustard
2 tablespoons minced garlic
1 cup minced dried apricots
1 1/2 to 2 teaspoons salt (to taste)
3 to 4 tablespoons balsamic vinegar (or, to taste)
Black pepper and cayenne to taste

Optional garnishes:
Extra slivers of dried apricot
A drizzle of yogurt or sour cream
A sprig or two of cilantro or parsley

Place the lentils and water in a soup pot or Dutch oven and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick.

Add the garlic, apricots, and salt, cover, and let sit for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days.

Heat gently just before serving, and serve hot, topped with a few slivers of dried apricot, a drizzle of yogurt, and a sprig of cilantro or parsley, if desired.

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1/2 ts Turmeric 1 pn Asafetida (optional) 2 tb Canola oil 1 c Sliced scallions 1/2 c Chopped green bell pepper 3 Garlic cloves; minced 2 c Shredded green cabbage 2 c Cooked brown rice 3 c Cooked brown lentils 1 c Vegetable stock 1 c Frozen peas; thawed Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving:

Beansandgrains - Lentil Soup Beansandgrains - Lentil Soup

Beansandgrains - Lentil Soup
1 (16 ounce) package dried lentils 3 quarts chicken stock 1 bay leaf 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon grated nutmeg 5 drops hot chili sauce (e.g. Tabasco Sauce) 1/4 teaspoon caraway seeds 1/2 teaspoon celery salt 1/2 teaspoon ground black pepper 1 cup chopped carrots 1 cup chopped onions 1 cup chopped celery 1 tablespoon chopped fresh parsley 1/2 pound diced ham croutons Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high