Spiced Lentil Soup

Spiced Lentil Soup

Spiced Lentil Soup

Dedicated to my fellow parishioners at the Episcopal Church of St. Luke in the Fields, Greenwich Village, NYC

IngredientsVegan
7 cups Vegetable Broth
2 cups Red Lentils, dry, rinsed
3 cloves Garlic, minced
2 cups Sweet Yellow Onion, diced
2 cups crushed Tomatoes
1/2 cup flat-leaf Parsley, chopped fine
1 cup Celery, diced
1 Tbsp Olive Oil
1 tsp ground Cumin
1 tsp Zaatar
1/2 tsp Lemon Juice
1/2 tsp ground Marjoram
1/2 tsp ground Coriander Seed
1/2 tsp Cayenne Pepper
1/2 tsp Pepper
1/4 tsp Turmeric
1/4 tsp ground Cinnamon
1/4 tsp Lemon Zest
1/4 tsp Salt

Lemon wedges

Directions:

  • In a gallon size pot on medium heat, combine the Onion, Salt, Pepper, and Olive Oil; cook until the onions softens.
  • Add the Garlic, Lemon Zest, Lemon Juice, and Celery. Continue to saute until the Celery starts to soften.
  • Add all the other spices, and mix well so that the spices get into the oil and juices in the pot.
  • Add the Tomato, Vegetable Broth, and Lentils; bring to a boil, stirring often so that nothing sticks.
  • Reduce to a simmer, add the Parsley, and let cook until the Lentils become tender.
  • Taste, and adjust the seasoning and spices to your preferred tastes.
  • Garnish with a Lemon Wedge. Squirt the juice on the Soup.

Makes about 6 servings

NOTES:Lentil Soup is eaten in various parts of the world. This recipe utilizes spices from Northern Africa, the Middle East, and South Asia. Zaatar a spice blend used in North Africa, especially Egypt and Libya, often added to meats or rubbed in olive oil on flat bread. It is made up of Sumac, Oregano, Sesame Seed, often with other spices.

Lentil soup can be modified to your prefered tastes and needs. You can add chopped spinach or kale, or diced carrots or sweet potatoes. Keep in mind if you add additional starches, you may need to add additional spices. This meal is vegan, however one can add meat like chicken or lamb to it–or even sausage. It is also common to garnish with sour cream or yogurt.

Advertisements

Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Fennel Chicken with Couscous

Dedicated to Christopher S.

Ingredients:
1 tsp Turmeric
1 tsp Ginger
1 tsp Cumin
1 tsp Coriander Seed, ground
1 tsp Salt
4 boneless, skinless, Chicken Breasts, butterfly cut
2 Tbsp Olive Oil
2 cloves Garlic, minced
1 medium Red Onion, diced
1 Fennel Bulb, halved and sliced (1/4″ slices)
1 Tbsp Lemon Zest
1/2 cup Chicken Broth
2 Tbsp Cornstarch

1 cup uncooked Whole-Wheat Couscous
2 cups Water
1/4 cup Olive Oil
Juice of 1 Lemon

Directions:

  • Combine the Spices and Salt in a small bowl.
  • Sprinkle over the Chicken breasts, making sure to get the spices on both sides.
  • In a skillet, heat the Olive Oil on medium heat and add the Chicken, cooking for 5 minutes each side.
  • Remove from the Chicken and set aside.
  • Add the Garlic, Onion, Fennel, and Lemon Zest, cooking until the Fennel is tender or about 5 minutes.
  • In a bowl whisk together the Cornstarch and the Chicken Broth, then add to the Fennel.
  • Heat for another 7-10 minutes, allowing a sauce to form.
  • Heat the Water in a sauce pot.
  • When boiling, remove from the heat and add the Couscous.
  • Fluff the Couscous with a fork, adding the Lemon Juice and Olive Oil.
  • Serve the Chicken on a bead of Couscous with the Fennel sauce over it.

NOTES: Couscous كسكس is a pasta that is common in northern Africa and the Middle East. Near East® makes a good whole wheat Couscous. Also, I prefer small grained Couscous, as it feels fluffier than the larger versions.  This dish is also very tasty without couscous over a bed of Spinach. I have made this recipe suitable for those on low-carb high-protien diets at the request of my bud Christopher S.