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Posts Tagged ‘rosemary’

Eclectic Lentil Soup

Monday, September 27th, 2010

1 C small Canadian lentils or similar. Green French lentils would also be good. (Dry lentils.)
4-6 T olive oil or peanut oil
dash sesame oil
dash Adobo powder
3 shallots
3 cloves garlic
2 small onions
1 apple, skinned, cored and chunked
1 sweet potato
2 carrots
1 red potato
1/3 C raisins
3 sprigs of fresh rosemary
6-8 T light miso

Soak lentils overnight.

Chop shallots, garlic & onions and fry lightly in the olive/sesame oil in a heavy bottomed pan. While they are frying, stir in 2 T of the miso (to help develop the flavor) and chop the potatoes and carrots into largish nonuniform chunks. When done chopping, put the potato/carrot mixture in the with the onions and oil and lightly fry for 5 minutes to develop the flavor, stirring every so often.

After the five minutes, add the apple, raisins, dash adobo powder and lentils to the pot. Cover such that an inch of water covers the ingredients. Mixture should be very lightly salty, not very salty. If you can’t taste any salt, add a little bit of adobo powder.

Bring to a boil and then let simmer, very lightly, uncovered, 30-45 minutes or until carrots and lentils are cooked through. The last five minutes, add the sprigs of rosemary. By this point, the soup should be fairly stew-like, more a stew than a soup.

When the rosemary flavor is sufficiently integrated into the soup, remove the sprigs, turn off the heat, and stir in the rest of the miso (it is best to not boil miso in order to get its nutritional benefits.)

6-8 servings.



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