Lentil Soup with Cilantro – A Lenten Soup Supper

Recipes in this postFr.Juan at Mass

We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.

There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.

So, without further ado, is the recipe. I served it the garlic bread and it was a hit.

Recipe: Lentil Soup with Cilantro

Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion chopped
  • 1 Carrot chopped
  • 1 Red pepper chopped
  • 2 tablespoons Cilantro chopped
  • 1/2 bag Small Lentils
  • 2 teaspoons Chicken bouillon
  • 3 cup Water
  • 2 Small potatoes chopped
  • 4 Small tomatoes cut in quarters
  • 1 teaspoon Ketchup
  • 1/2 cup Sour cream

Instructions

  1. Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.
  2. Serve in nice bowls with a dollop of sour cream.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Dietary restriction: Kosher

Number of servings (yield): 4

Culinary tradition: Armenian

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

A Little Italian, a Little French, a Little Mexican

Recipes in this post

I am Catholic, and I remember as a child that you ate fish on Fridays. There are all sorts of rumors why that is – the only real reason is that the flesh of land animals was restricted on Fridays, not to promote the Italian fishing industry. I think that eating fish on Friday is a good thing. It’s a good way to remember to keep fish in your diet, and there are so many varieties you are always guaranteed a good meal!

When I looked in the pantry on Monday, I saw that I had a can of clams, Parmesan and a box of linguine. Yum! Friday was taken care of, all I needed was some white wine.

Chicken In Wine Mushroom Sauce I went to the grocery on Monday, and found mushrooms on sale, so I picked up the mushrooms and a bottle of Two Buck Chuck at Trader Joe’s. I drank some of the Chuck, and I used some for Chicken in Wine Mushroom Sauce.

That was really good, and we still have a little bit in the fridge.

A Little French

But, the reason for this post is the Linguine and Clam Sauce. I thought that garlic bread would be a good accompaniment. I have a little mini food processor, that does a wonderful job with garlic butter. Have a look at the The Right Tool for the Job page for my recommendation on that.

Garlic Bread
My recipe for Garlic Bread is available on Big Oven, and it calls for Italian Seasoning. Well, I went to Cost Plus World Market a while ago and bought Herbs de Provence and Italian Seasoning in large packages. One I marked (the Italian), the other I did not. Of course, when making this that night, I used the wrong one. Guess what! It was wonderful with that hint of lavender – and that’s the French in the title.

The only thing I did not have on hand was basil, but I did have cilantro – how was that going to taste? That’s where the Mexican comes in.

And now, without further ado, is the recipe for Linguine with Clam Sauce and Garlic Bread

Ingredients:

Clam Sauce

1 can chopped clams
1 bottle clam juice
2 garlic cloves, chopped
1 glass of white wine
2 tbsp butter
1 tbsp cilantro chopped
Linguine

Garlic Bread

1/2 stick butter
2 tbsp Parmesan cheese
2 garlic cloves
1/4 tsp Herbs de Provence
Loaf of French bread

Method

Linguine and Clam Sauce

Put a large pot on to boil for the pasta. The best thing to use is a dedicated pasta pot. Add a little salt to the water, but do not add any oil, it just makes the pasta greasy. When the water has come to a boil, add the pasta and cook for about 7-8 minutes, or until the pasta is al dente.

While the water is coming to a boil, melt the butter in a sauté pan and add the garlic, being careful not to let the garlic burn. When the garlic is translucent add the clams, clam juice, and wine. Reduce the heat and let it cook down to about half. Add the cilantro, stir and serve over linguine. Top with more Parmesan.

Garlic Bread

Put the butter, cheese and herbs into a small food processor and mix throughly. If your bread has not already been sliced, make slices that do not go all the way through, and butter each side of each slice. Wrap up in foil and bake in 350 oven for about 10 minutes.

Cold Rainy Day Friday Food – Clam and Red Snapper Stew

Cheverny_wine_and_mussles_food_pairingRecipes in this post

It’s cold and nasty today – the kind of cold that makes your bones hurt, so I’m going to make my favorite fish stew tonight with some nice garlic bread and a glass of wine.

When you make this, make sure that the shell fish you buy is still alive, so go to a reputable fishmonger to get your shellfish. The shellfish should be on ice, and you can ask the fishmonger to put in some ice when the fish is bagged up, especially if you live far away.

Here’s my recipe:
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