Red Lentil Soup Recipe - 101 Cookbooks

Red Lentil Soup Recipe - 101 Cookbooks

i want to try this one next week.



Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes

6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need

slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serves 4 - 6.

Eggplant Salad With Garlic And Parsley Recipe

Eggplant Salad With Garlic And Parsley Recipe



WOW!!!!!!!!!!!

i just made this, more or less. it is amazing!
in my big cast iron skillet i cooked up about 7 of the small, thin eggplants (probably a similar mass to 2 large eggplants), with salt and olive oil, 2 red bell peppers, some garlic, and 2 habañeros. i put it in a bowl and added 3 medium tomatoes, a bunch (1/2c?) of flat parsley, juice from 4 lemons, cumin and salt.

Ingredients

* 2 medium eggplants
* 1 medium tomato, chopped
* 1 green bell pepper, seeded and chopped
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
* 1 tablespoon extra-virgin olive oil
* 3 garlic cloves, chopped, about 1 1/2 teaspoons
* 1 teaspoon ground cumin
* 1/4 teaspoon crushed red pepper or 1/2 teaspoon Aleppo pepper
* 1 teaspoon kosher salt


Directions

1. . Pierce the skins of the eggplants in a few places with a fork.
2. Place each eggplant directly in a medium-high flame and turn occasionally.
3. The skins of the eggplants should eventually blister and shrivel.
4. Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
5. It may take about 30 minutes to arrive at this point.
6. Let cool.
7. . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
8. Discard the peels.
9. Press the eggplant flesh firmly against the colander to remove excess liquid.
10. Mash the eggplants with a fork in a large bowl.
11. . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
12. Stir and serve.
13. Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.

brulée de elote

the recipe (but not the picture) is from La B / Bar Bipolar, in Coyoacán, Mexico City.

* 500 grams fresh cooked corn (i'd say sweetcorn in Nebraska, but i doubt they use that here in Mexico)
* 1 small can of Lechera (sweetened condensed milk)
* 3 eggs
* 1 tablespoon of vanilla
* 90 grams of butter

mix all the above ingredients in a blender and bake at 180 degrees Celcius.

((optional: if you're feelin' fancy you can surely sprinkle sugar on top and burn it with a culinary blowtorch))

special thanks to Maria (in the Kitchen) and Paola (at my table)