Lentils find their way onto so many of those lists of foods we SHOULD be eating but in my house, shoulds are widely ignored. We eat what we crave, and finding ways to make lentils craveable was easier than I ever expected. Over the last year, I've fallen in love with the lowly lentil. From Mujadara (brown lentils, wild rice and caramelized onions) to Moong Dal (yellow lentil soup with carrots and potatoes) to my new favorite Spicy Red Lentil Soup. The pop of fresh herbs and the bite of hot peppers elevate this red lentil soup to a whole new level.
06 Jul 2012
In early June, we had lunch with friends at Santa Cruz Diner. The place is famous for its huge portions, relatively low prices and the diversity of its menu. This time 'round, I ordered their coconut curry chicken soup and I've been craving another bowl of it it ever since. I found a simple recipe for a coconut curry sauce and used it as base for my soup.
14 oz. coconut milk1 tsp curry powder 1 tsp Turmeric ¼ tsp sea salt
Toss all four ingredients into a small saucepan and simmer for 15 minutes. The sauce will thicken when it cools. I made my sauce the day before I was going to try the soup and simply refrigerated it overnight. The next day, I poached a chicken breast (simmering, not boiling water, which will tend to make the meat tough) and par-boiled a sliced potato and three carrots, chopped into large chunks. I emptied the container of curry sauce into the soup pot and added the following:
20 May 2012
I'm not supposed to tell you that this lentil soup (dal) is healthy. Kathy says that doing so will somehow rob it of its yumminess. And it IS yummy. Addictively so. Within 24-hours of whipping up that first pot, I had to make another. A cross between Cream of Chicken and Potato Soup in its comfort-food factor, this Indian staple was an immediate family favorite and will be in your house too. Served on its own or with a full meal, it will steal the show.
Yellow Lentils (Masoor Dal) are high in both protein and fiber and this super-simple soup is a perfect way to do something nice for your body without sacrificing taste. The flavor is mild enough that you can mix it up and add or substitute your favorite flavors. Spinach instead of cilantro or a drizzle of Sriracha on top. The possibilities only end at the bottom of your bowl. And as Kathy would tell you, having gotten over the "Healthy" hurdle, don't knock it until you've tried it and licked your bowl clean. (Recipe Below)