Whiteley Creek Homestead

I used the red lentils and orange cauliflower, that I highlighted in yesterday's post, to make a pot of red lentil curry soup using ingredients from two soup versions found on epicurious.com and in a Washington Post Newspaper. Red lentils, which are actually bright orange rather than red, lose their orange color in the cooking process, so display them in a jar on your kitchen counter to fully enjoy their beauty. Red lentils cook rapidly in 15-20 minutes compared to green, brown, or yellow lentils which take 45 minutes. Red lentils produce a mushier texture, whereas the other lentils retain their shape. I like curry and hadn't used that particular seasoning in a while, so I chose to feature that particular flavor. It turned out to be a good choice for this particular soup and one I will repeat again.

 

Red Lentil Curry Soup

½ onion, chopped

2 cloves garlic, minced

2 c chicken broth + 3 c water (I replace the water with 2 c carrot juice + 1 c water or I use 4 c chicken broth + 1 c water.)

1 potato, diced

2 carrots, diced

1 cup uncooked red lentils, rinsed

¼ tsp ground red pepper (cayenne)

½ tsp curry (I used ¼ tsp.)

2 bay leaves

2 cups cauliflower florets

Salt and pepper to taste (I use Johnny’s seasoning salt and
garlic pepper.)

In a medium sauce pan, sauté onion in 1 tbsp olive oil until translucent, but not mushy, adding garlic near end of cooking time. Add the broth, water, potato, and carrots. Bring to a boil, reduce to simmer and stir in lentils, cayenne, curry, and bay leaves. Cover and reduce heat to low. Simmer for about 10 minutes, stirring occasionally to be sure the lentils are not sticking to the bottom of the pan. Add the cauliflower and cook for another 5-10 minutes. (Cauliflower should be tender but somewhat firm.) Makes 4 hearty bowls.

 

 

April 6, 2009

Today's mileage: 7.75-mile bike ride

Total mileage for April: 25.25 miles (It's April 6th and I'm already 1/2 way to my monthly goal of logging 50 miles!)

Bible reading? Yes