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Bistro style cooking - is it what I want?
- Thread starter emtd
- Start date
michael-in-phoenix
Well-known member
This looks very tasty! I'm going to try this.
Betty, don't be so sure. REC: Lentil Salad with bacon and Ham
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93265
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93265
ANother idea: Curry Lentil Soup
This is very good! It was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth.
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home
This is very good! It was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth.
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home