I finally got my hands on red lentils today, and the first thing I did was whip up a batch of my ever mutating lentil soup recipe. I decided I’d add bulgur into this one as well, but not a lot of it (ca 2 oz). And I increased the proportion of garam masala, coriander and cumin by 50%. Got the soup going, waited a bit, tossed in the quinoa and bulgur, added spices, added water, let it get to a simmer again and took stock of what I made.
Good looking and tasting soup, but the lentils have fallen apart.
It’s a good tasting soup, but the red lentils, purchased split, are dissolved into the broth, and because of my liberal use of Indian style spices, even the color of the soup has reverted back to a greenish hue. It tastes really good, but I do like actually seeing my lentils after I’m done.
On a totally different front, found two new food links that I really like. The first is a recipe where lentil soup is topped with cilantro, and the second is a red quinoa-white quinoa pilaf. Both look really delicious.
March 8, 2009 at 9:01 pm
[…] It took longer to cook (40 minutes, instead of the expected 25) than I expected, because I was keeping the heat low, and at times it was just under boiling. At the end it began getting the color and consistency I like, so I then spiced (much the same as my red lentil soup): […]
March 25, 2009 at 9:49 pm
[…] say they have an earthy flavor, and one thing I’m trying to do with my various incarnations of lentil soup is have a tasty product that isn’t mush. But the one thing I didn’t get before cooking […]
August 4, 2009 at 1:54 pm
[…] a Comment I’ve made several lentil soups whose results I’ve documented (also here and here) on this blog. I hadn’t much success with urad dals (Buford Highway Farmer’s […]