Hello French Fridays with Dorie and this week’s Orange Scented Lentil Soup recipe. How are you? Well, I thought you were delicious!
I tend to have the opinion that, although lentil soups are in standard rotation at our house, they can be kind of boring. But not this bowl — the orange and spices are definitely different flavors than I normally go with and I think that really made this recipe a huge stand out.
Of course, I did a few things differently. I had about a cup of lamb braising sauce (sorry, Morrissey!*) leftover from the lamb shank adventure last weekend and I substituted that for about one cup of the broth (the miracle of lamb fat).
Other changes: I let my vegetables get a little brown in the beginning for more flavor. I also added some chopped kale at the end and I used red lentils instead of French green lentils. Because of that, I was able to shorten my simmering time by about 15 minutes. For garnishes I used the suggested crumbled bacon (oops!) and Greek yogurt. So good.
Here’s a link to everyone’s Orange Scented Lentil Soup this . . . → Read More: FFwD: Orange Scented Lentil Soup
This is a great meatless meal for when you have winter squash you want to use up or if you just want a hearty bowl of warm soup. Or maybe you’re just bored and you want a food project that will take about an hour. This is what to do if any of those scenarios are true. Plus, it’s just a really delicious bowl of winter soup. So there.
I used a combination of one small acorn squash and one small delicata squash — together they totaled about 1.5 pounds. There’s actually a story behind the squash: I received them (and about 6 more pounds of produce) as part of my kickstarter reward for being a backer of Know Thy Food’s new market! That’s pretty cool, huh?
Red lentils will look nicer, but if all you have is brown lentils, don’t let that stop you from making this. And if you have some naan in the freezer, take this opportunity to toast that up and have it on the side.
If you are a cilantro-hater, you can substitute with parsley.
. . . → Read More: Curry Lentil and Squash Soup with Cilantro Yogurt
This was a delightfully odd mix of a meal. I saw the original recipe and thought it sounded somewhat interesting but both jwa and I really, really liked the resulting dinnerc. I am always a fan of tacos and these were no exception. I got some local Oregon coast Albacore Tuna Loin from Flying Fish and went to work with my grill pan.
And bonus! During one of the very few, very hot days we’ve had so far this Summer — the grill pan is only heated for about 5-6 minutes total! Yay!
The beans below were a quick attempt at a side dish and I’ve got to admit, I think they worked quite well.
Asian Tuna Tacos (Tacos de Atún Estilo Japones)
Adapted from a recipe in Fine Cooking magazine. Serves 4, recipe is easily halved.
1⁄2 cup Greek yogurt
1 tbsp prepared wasabi or 1 tbsp powdered wasabi mixed with 2 tsp water
2 tsp soy sauce
2 tsp lime juice
1⁄2 tsp sugar
1 pound tuna steaks, about 1-inch thick
Kosher salt + pepper
3 tbsp mild olive oil
8-16 corn tortillas, warmed (amount depends if you like to double-up your tortillas for tacos)
1 ripe avocado, peeled, pitted, and cut into thin slices
3 scallions, thinly . . . → Read More: Asian-Fusion Tuna Tacos
This is a very easy dinner or even a make-ahead lunch for the next day. Especially, if you already have cooked lentils (the steamed lentils at Trader Joe’s are seriously one of the best things ever). I have also made this with farro and lentils and that is just as delicious.
If I make this the night before (for a lunch the next day), I like to put a tablespoon or so of broth in the bottom of the container to keep it super moist when reheating in the microwave at work.
Another nice thing with this recipe is that you can pretty much make it as basic (like here) as you want or add even more things to the stuffing: sundried tomatoes, feta cheese, more fresh herbs, sauteed leeks, spinach…the possibilities are really endless. Just figure about a 1/2 cup of lentil/grain stuffing per mushroom cap and you will be good to go.
Quinoa & Lentil Stuffed Portobello Mushrooms
Serves 2-4, depending how hungry you are and what else you’re having
4 large portobello mushroom caps, stems removed
1 cup chicken or vegetable broth
1/2 cup quinoa
1 cup cooked lentils (or 1/2 cup uncooked lentils, cooked)
1 small shallot, diced
1/8 . . . → Read More: Quinoa & Lentil Stuffed Portobello Mushrooms
I have made quite a few batches of lentil soup in my time. All of them have been pretty good but this is the first one that I have absolutely, completely loved. I am giving credit for that to two things.
Thing #1 – I used awesome, homemade lamb stock for my soup, made from lamb shanks that had been braised in yummy things likes tomatoes, red wine and cinnamon.
And Thing #2 – I blended the soup, something I haven’t normally done when making lentil soup.
Now, if you have some awesome, homemade lamb stock go ahead and use that (especially if it has a tomatoes/cinnamon/red wine quality to it). If not, feel free to use chicken or vegetable broth for the soup but add half a cinnamon stick while simmering. Or if you don’t have that, I’d add maybe a 1/4 tsp of ground cinnamon along with all the other spices.
Egyptian Red Lentil Soup
Adapted very much from a recipe in Food & Wine Magazine
1 red bell pepper
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chile powder
1 tbsp tomato paste
1 cup red lentils
4 1/2 cups chicken, . . . → Read More: Egyptian Red Lentil Soup