pccuisine.com
Home Page / Deli Menu / Catering / Shop / Cooking Videos / Media / Newsletter / Contact
More Soup Recipes
________________
About Those Red Lentils
They start out with a beautiful salmon-orange color, but end up a golden color. Their biggest feature might be that they cook up in 20 minutes or so; you can have this simple recipe finished in no time.
For color, I rely on paprika, mixed first with some of the liquid (so that it doesn't clump). Otherwise, "Red Lentil Soup" might as well be called "Golden Lentil Soup". That's not a bad name, actually. If you want to leave the paprika out, change the name!
________________
For Variety
Give your soups an ethnic twist; add extra spices, and maybe some coconut milk for variety. (Coconut Cream Concentrate from Tropical Traditions is A great product, packed with flavor!)
Red Lentil Soup Recipe
The New York Times posted a red lentil soup recipe that
was interesting; it gets its red color from the addition of tomato
paste, and the cumin was a nice touch. Part of the appeal of any soup
using red lentils is that they cook so fast. Ah, a quick soup recipe for dinner in
twenty minutes flat!
I'm still partial to my original red lentil soup recipe; I love the sweet potatoes in it. I suspect that this version is especially healthy,
thanks to the wholesomeness of the fresh-cooked sweet potatoes. And
once diced, they cook in the same length of time as the lentils.
However, if you've ever cooked Red Lentils, you discover that the final
color pales from the original orange/salmon color. With the addition of
some paprika, the color brightens up again. I've been adding extra
curry powder to mine lately, and a dash of coconut milk. Either way,
it's great. Serves 6-8.
Ingredients:
- 2 qt. water
- 1 lb. Red Lentils (available at the PCCuisine Shop)
- 1 lb. peeled, cubed sweet potatoes
- Splash of olive oil
- Half a red pepper, diced
- Half a green pepper, diced
- 1/2 TBS. paprika
- 3/4 tsp. salt
- 1/2 tsp. hot sauce
- 1 tsp. Curry Powder
Bring to boil: > Approx. 2 qt. water
When boiling, stir in: > 1 lb. red lentils (available at Indian or health-food stores)
Simmer
lentils on low heat. Red lentils are delicate beans, so take care to
not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet
potatoes
Let the above simmer until tender with a lid on,
stirring occasionally. Meanwhile, grill until tender in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green
pepper, diced
When red lentils and sweet potatoes are cooked
tender, lentils may actually appear to have "dissolved", and the color
won't be very bright anymore, but a bit of paprika gives the soup its
wonderful red color. Paprika doesn't always mix in well, which is why I
make a paste of it first. Mix the following into a paste in a separate
bowl: > The grilled peppers > 1/2 TBS. paprika > 3/4 tsp.
salt > 1/2 tsp. hot sauce> 1 tsp. Curry Powder > A splash of
soup liquid for mixing
To the pot of cooked soup, add the spice mix. Stir well. Ready to serve!
Recipe copyright 2008 by Jennifer Cote