Side Pannel
Lentil Soup #04
Ingredients List
- 1 lb Red lentils
- 3 pt Meat or chicken stock
- Salt and pepper to taste
- 1 ts Ground cumin
- 1 pn Cayenne (optional but good)
- Garnish: fried onions and
- -garlic flavored with
- -coriander; parsley or dill,
- -pita and a lemon wedge
Directions
CHICKEN STOCK
Chicken bones
Mirepoix: chopped carrots;
-onions or shallots; celery
-or celery root (preferable;
-also known as celeriac) and
-garlic
Oil
Few peppercorns
Other herb and spice you
-like (oregano is nice)
Put lentils in a large pot with stock. Bring to a boil. Remove any scum
and simmer for 30 minutes or until lentils disintegrate. Add salt, pepper,
cumin and cayenne when the lentils begin to soften. Add water if it gets
too thick.
Garnish with fried onions and garlic flavored with coriander, parsley or
dill, pita and a lemon wedge.
This recipe requires a good tasting stock. DON'T use cubes!!
To make chicken stock:
1. Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
2. Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
3. Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while)
4. If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.
5. When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).
6. Add a few peppercorns and whatever other herb and spice you like
(oregano is nice)
7. Simmer for 3-4 hours removing scum frequently.
8. Strain stock through a couple layers of cheesecloth
Chicken bones
Mirepoix: chopped carrots;
-onions or shallots; celery
-or celery root (preferable;
-also known as celeriac) and
-garlic
Oil
Few peppercorns
Other herb and spice you
-like (oregano is nice)
Put lentils in a large pot with stock. Bring to a boil. Remove any scum
and simmer for 30 minutes or until lentils disintegrate. Add salt, pepper,
cumin and cayenne when the lentils begin to soften. Add water if it gets
too thick.
Garnish with fried onions and garlic flavored with coriander, parsley or
dill, pita and a lemon wedge.
This recipe requires a good tasting stock. DON'T use cubes!!
To make chicken stock:
1. Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
2. Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
3. Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while)
4. If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.
5. When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).
6. Add a few peppercorns and whatever other herb and spice you like
(oregano is nice)
7. Simmer for 3-4 hours removing scum frequently.
8. Strain stock through a couple layers of cheesecloth
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