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Monday, April 11, 2011
RED LENTIL SOUP
One of my all time favorite soup is this red lentil soup. With its nutty aroma and flavor it just warms me up all over. Many of my friends also enjoy its creaminess. I make sure that I always make a big batch not only to freeze but also to give away some to my neighbors. They look forward to it.
2 Cups of Red Lentils washed and drained
2 Medium Onions coarsely chopped
2 Carrots peeled and coarsely chopped
2 Tbsp Olive Oil
2 Tbsp of Tomato paste
8 Cups of Water of Chicken Broth I
1 Cup of *Medium Grind Bulgur (see below )
1 Tsp. ground Mint
1 Tsp Paprika
In a medium bowl soak bulgur in hot water set aside. In a large pot, sautee onions, carrots, tomato paste for few minutes with olive oil. Add lentils and water/broth. Stir and cook until carrots are soft. Turn off heat. Using a hand infuser or regular blender blend everything to a creamy consistency. Add bulgur and mint simmer for 5 minutes. Sprinkle with paprika and serve with croutons. It makes 12 servings.
For home made croutons: Brown all sides of cubed old Italian bread in butter in a small frying pan.
This soup becomes thick as it stands. It can be diluted with water/broth for the the next use. When I make this soup, I apportion it to servings for two, in a freezer appropriate container and use them as needed.
*Bulgur is a cereal made with Durum wheat and has a nutty flavor. I think that's why it complements this lentil soup so well. Bulgur has four different grinds. #1 through #4. Very coarse, coarse, medium and fine. I only use coarse, medium or fine grades in various recipes.