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Here ya go, Dawn: Curry-Lentil Soup

CURRY-LENTIL SOUP

(This 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 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

 
Curried Cauliflower Soup

CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY

(Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney).

INGREDIENTS:

Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney. *Recipe follows:

*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

From LCBO Food and Drink - Autumn 2008
posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

 
Thanks Meryl,

I bought a new lentil I have never tried before called Lairds. They look like a green lentil only larger. I will give them a try in this soup.

 
Dawn, the red lentils take a much shorter time to cook, so add more cooking time for the green ones.

 
I get confused. Are the brown ones the same as the green ones,

or are you thinking that the green ones are the French lentils? I am soaking some garbanzos to throw in there with the lentils. I will precook the garbanzos first. I have many curry pastes on hand, would one sub good in this recipe? I have curry powder too, but just a little and would like to use up some of the pastes. I can make this nice and spicy because no one else will eat it. smileys/smile.gif

 
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