Thursday, September 2, 2010
Love Affair with Lentils
I’m obsessed with lentils. Not only do I include them whenever possible in salads, soups, side dishes, etc. but the word is usually part of my password if you ever want to access my dwindling back account. I don’t think it would work as a little boy’s name but there is definitely a cat in my future named Lentil.
Anyways, after weeks of traveling and gorging myself on Jamón Serrano, deep fried peppers, short ribs, Toast Skagen (fancy way of saying shrimp with mayo) and Swedish meatballs, I was happy to be back at home and cooking up some basic lentils. This is one of my favorite lentil soup recipes. It’s adapted from 101 Cookbooks’ Coconut Red Lentil Soup.
1) Rinse 1 cup of yellow split peas and one cup of red lentils until the water runs clear. Cover with 7 cups of water and bring to a boil.
2) Add 1-2 diced carrots and two tbsp of diced ginger. Cover and simmer for 30 minutes.
3) In the meantime, sauté another 2 tbsp of ginger, a bunch of diced scallions and 2 tbsp curry powder in a big pat of butter (or two!) for a few minutes. Add 2 tbsp of tomato paste.
4) Add this mixture and one can of coconut milk to the lentils. Let cook for another 15 minutes or so until the lentils are soft. Season with salt.
5) Serve topped with cilantro and green onions. Add Sriracha for extra kick.