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Monday, March 29, 2010
It was a daunting task... one I had been dreading for some time. But this weekend, I decided to fling the door open on my pantry to "re-discover" some of the treasures that lurked deep inside.
Among the unforgotten items, I found 3 bags of panko, 6 cans of tomato paste (um, have you seen the tv show, Hoarders?), 1/3 bag of split lentils, a jar of black rice, a package of falafel mix, and 1 carton of black strap molasses. Thankfully, none of my finds were in there too long, except for, maybe the molasses. But the lentils gave me an idea...
After spending time in Nepal eating nothing but lentil curry everyday at every meal, I lost my interest in the little legume. Now, I love them. In fact, I can't get enough of them. Especially as a part of a soup. With Spring upon us, I wasn't really in the mood for a heavy and hearty wintertime soup. I wanted a light lunch but, also something satisfying. One spoonful was all it took to make me smile. It's a kaleidoscope of bright colours with a very mild and fresh flavour. Just in time for Spring.
This week's recipe is very easy and fast to make. Lentils don't require pre-soaking so they cook rather quickly. But if you prefer, canned lentils substitute very nicely and speed up cooking time.
Just before serving, I add a healthy dollop of 2% yogurt and swirl it through the soup just before eating. It brightens up the soup, adding a tang & creaminess without the calories (if you aren't watching your weight, you could always use creme fraiche.)
Lentil Soup for Spring
1 finely chopped onion
1 tbsp olive oil
1 l low sodium vegetable broth (or chicken broth)
1 1/4c split lentils
1 large carrot roughly grated
salt & pepper
2% plain yogurt
approximately 1 tablespoon of herbs: eg. chives, dill, parsley
1. Lightly cook onion in a medium sized pot until onions are translucent. Add broth and turn up heat. Meanwhile, rinse lentils well. Add wash lentils and grated carrot to pot.
2. Simmer for at least 30 minutes. Check for seasoning and doneness.
3. Serve with a generous dollop of plain yogurt and a sprinkling of chopped fresh herbs.