Saturday, January 7, 2012

Arabian Lentils and Rice Soup

For the holidays, I received a copy of Appetite for Reduction from my clever husband. It's brought to you by one half of the ladies of Post Punk Kitchen, Isa Chandra Moskowitz. It's a low fat vegan cookbook however the recipes I've tried so far absolutely bursting with flavor. I highly recommend this fine cookbook to anybody who just loves cooking. (Please note I've never fallen into the vegan romance of tofu, seitan, or tempeh. In both PPK cookbooks I own, I ignore those recipes because they just do not taste good to me or my husband.)

The first recipe we tried was Arabian Lentils and Rice Soup. It's not very pretty to look at but the flavor is good for it's simplicity. Coriander and Cumin are the main spices of this dish but that's all it really needs. The lemon just brings it all together. Serving it with pitas is suggested but Andy liked it without them.

Happy (Belated) New Year!

Arabian Lentils and Rice Soup
From: Appetite For Reduction
Serves: 4

2 tsp. Olive Oil
1 Medium Sized Onions, diced small
6 Garlic, chopped
Dash of pepper
1 tsp. Salt
1 tbsp. Ground Cumin
1 tsp. Ground Coriander
1 1/2 c. Carrots, diced
1 c. Dried Red Lentils,
6 c. Vegetable Broth
1/2 c. Brown Basmati Rice
1 tsp. Lemon Zest
1/4 cup freshly squeezed lemon juice

Pre-heat 4-quart pot over medium heat. Saute the onions in the olive oil for about 4 minutes or until translucent. Add the garlic, pepper and salt. Saute for another minute. Add in the spices, stirring for 15 seconds to toast them slightly.

Add in the carrots, rice, lentil, zest and broth. Cover and bring to a boil. Once it is boiling, lower heat to a simmer and cook for 40 minutes. Depending on your rice, could be 15 minutes or less. Stir occasionally to keep the soup from burning on the bottom. If necessary, thin soup with a little water. Add lemon juice and taste for seasonings and salt. Let soup rest for 10 minutes or so to bring out the flavor. Serve with pitas or alone.

No comments:

Post a Comment