I got some potatoes from a coworker and decided to make a soup with potatoes in it. I came across a recipe on www.allrecipes.com which you can see HERE.
Ruth's Red Lentil and Potato Soup (with Jessica's take)
Ingredients:
2 tablespoons unsalted butter (or oil) 1 large sweet onion, chopped 4 stalks celery, chopped 4 medium red potatoes, chopped (I used russet) 1 carrot, chopped (only had frozen!) 3 cloves garlic 1/4 teaspoon ground allspice (Didn't use) 1/4 teaspoon cumin seeds 1/4 teaspoon cayenne pepper | 1/8 teaspoon ground cloves (Didn't use -already the garam masala) 1 dash pepper 1 quart vegetable broth(used chicken) 1 1/2 cups dry red lentils 2 cups water 1 cup roughly chopped kale(used frozen spinach) 1/4 cup chopped fresh cilantro 1 teaspoon file powder(Didn't add) |
Directions:
1. | Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper. | ||||||||||||||||||||||||||||||||||||||||||||||||
2. | Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desire *I had more potatoes than the recipe called for so my quantities changed plus I of course added more spices like I always do. So here is a list of additions but keep in mind these values are increased in amount by 50% to 100% due to my potato volume. Obviously all these are optional. Feel free to stick with the original recipe. Added after potatoes: 1tsp garam masala 1/2 tsp white powder 1 tsp tumeric 1 tsp paprika 2 bay leaves Then with the "The Perfect Egg Pan infusion": 1/2 tsp fennel seeds pinch of hing/asafoetida 1/4 tsp ground cardamom And at the end when simmering: 2 loose tsp methi/fenugreek leaves In Pictures Potatoes can get very large!
Potatoes at the grocery store are actually relatively clean!
Oh food processor, let me count the ways I love thee...
AThis is where I went a little over board with the spices:
I let everything simmer in the pot as the instructions indicated and voila:
What I learned:
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