Update: I found a typo in my recipe (I had repeated the garlic in my list of ingredients - this is the correct recipe...)
So in my family we do actually eat things other than lentils. But the lentils feature quite predictably. My dad is of French Mauritian descent and traditional Mauritian cuisine is very much about things like lentils, curry and rice. When my rather WASPY mother married my dad, she knew that she had to learn how to make a good curry, and now she is a pro. My grandmother would be proud. In fact, I'm willing to bet that not many Christmas-celebrating families have a Christmas dinner that includes a curry course. Our Christmases are huge and I think what's keeping it at such gargantuan proportions is the curry. I mean at least half the guests are sitting tapping their fingers impatiently through the turkey and roast potatoes, waiting for the good spicy stuff to hit the table.
So this soup recipe has nothing to do with curry, but it does use red lentils, and is quite comforting on a cold night. (Seriously, What's up with this weather? This is not the LA in which I was promised 365 mild, or stinking hot days).
My mom's Lentil Soup
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 2 leeks, diced
- 2 carrots, diced
- 1 potato (I've made this without the spud before and it's just as good)
- 1 large (28oz) can chopped tomatoes
- 2 cups red lentils
- 2-3 tablespoons tomato puree
- 6-8 cups chicken (or vegetable) stock
1. Saute onion until soft over medium high-heat
2. Add garlic, saute about 30 seconds
3. Add celery, leeks, carrots and potato. Saute a few minutes
4. Add lentils, tomatoes and tomato puree
5. Add stock
6. Stir, bring to boil and simmer about 45 minutes to an hour. If it starts getting too thick, just add more water/stock
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Posted by: supra footwear | October 15, 2011 at 07:22 AM