Mulligatawny Soup

 

 Serves 8 to 10. 

I am delighted to see that this recipe has an earlier origin in my family, long before Mom and Dad met Shani in NYC. Shani went on to give me his favorite Mulligatawny Soup recipe, found here: Shani's Mulligatawny. Let's see how this one compares!

Ingredients

3 quarts water

3 onions, finely cut

1 Tablespoons flour

2 carrots, peeled and sliced

1/2 pound sliced mushrooms

1/2 cup cream

4 or 5 pounds chicken, cut in pieces

1 pod garlic, minced

4 Tablespoons butter

3 stalks celery, sliced

1 Tablespoon curry powder

2 Tablespoons parsley

salt and pepper to taste

Process

"Place chicken in soup kettle, add water, salt, pepper, onions, garlic, celery and carrots and cook until tender, about two hours. Melt fat in skillet and mushrooms and simmer for 20 minutes or until tender. Add mushrooms to the soup. Brown flour in the fat in which the mushrooms were cooked and add 1 cup soup stock to make a smooth sauce. Pour into soup and continue cooking until the chicken falls off the bones (about 1 hour). Remove bones and skin from soup (maybe this isn't a recipe for me) and skim off excess grease. Dissolve cury powder in a few Tablespoons of soup and allow to simmer for 1 minute before adding cream. When soup is ready to remove from the stove, stir in parsley. When plated st the table, add a heaping Tablespoon of cooked rice. "

Dinner Last Night: Lentil Sloppy Joes

Dinner last night was a yummy Instapot recipe from the blog Delightful Adventures for Lentil Sloppy Joes. I wish I had gotten a picture of the process, but SP was cooking and I was busy blogging up a storm of past die recipes from the old metal box. I highly recommend this vegetarian version of a kid pleasing meal.

Warm Lentil and Carrot Salad with Feta dressing from Food and Wine

This recipe from Food and Wine is fantastic and I am so happy to have found it as it will be a frequent flyer at our dinner table. With only six ingredients, it is quick to prep, cook, and assemble.

Ingredients

1 pound carrots—peeled, halved lengthwise and cut into 3-inch pieces
7 tablespoons extra-virgin olive oil
3/4 cup  green  lentils
1 cup chopped cucumber
1/4 cup chopped dill
Kosher salt
Pepper
1/2 cup crumbled feta cheese 

Process

1. Preheat the oven to 450°. 
2. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.
3. While the carrots are roasting, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
4. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil. Season to taste with salt and pepper.
5. In a blender, puree the feta with 2 tablespoons of water (or perhaps a little yogurt)  and the remaining 3 tablespoons of oil until smooth. Season with salt. 
6. Spoon the dressing over the lentil salad and serve.

 

Coconut Curried French Lentil Soup

Coconut Curried French Lentil Soup
Ingredients

• 2 Tbs Coconut Oil
• 3 Cloves of Garlic, minced, about 1½ Tbs
• 1 Yellow Onion, small dice, about 1 C
• 1½ tsp Cumin, ground
• 1 tsp Curry Powder (I use hot madras)
• 1 tsp Thyme, dried
• ½ tsp Cinnamon, ground
• 6 C Vegetable Broth
• 1½ C French Green Lentils (aka Lentiles du Puy), picked through and rinsed
• 2 Bay Leaves
• 1 Can of Coconut Milk (14 oz) with 2 Tbs reserved for drizzling
• ½ tsp Sea Salt
• ½ tsp Ground Black Pepper
• 2 Sprigs of Fresh Cilantro, chopped, for garnish (optional)
• 4 Sprigs of Fresh Thyme, for garnish

Seasoned Lentil Stew from Gourmet

We are making Tandoori meatballs tonight and I thought this would make the perfect accompaniment. I saw it on my Gourmet app.
Seasoned Lentil Stew with Vegetables

Hambone and Lentil Stew

Shani's Mulligatawny

I will type this recipe out later, but for now, here's a picture of Shani's recipe. I hope you can see it!

Dal

Dal is an Indian dish made of savory lentils.

Ingredients
3 cups water
1 cup dried lentils
1 teaspoon salt
1 teaspoon turmeric
1 medium onion, finely chopped,
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 Tablespoons oil


Process

1. Heat water and lentils in a pot and bring to a boil.
   
2. Stir in salt and turmeric.
   
3. Cover and simmer about 30 minutes until tender.
   
4. In the mean time in a separate frying pan, stir in remaining ingredients and cook until onion is tender.
   
5. Add this mixture to the lentils, stir, and cook until thickened (about 20 to 30 minutes).
   

Crockpot BBQ Lentils

This was so yummy, lots of leftovers, and the kids loved it!

Ingredients
2 cups BBQ sauce
3.5 cups H2O
1 lb dry lentils
1 package vegetarian hot dogs (I used tofu pups)

1. Combine all ingredients in the slow cooker.
2. Cover. Cook on low 6 to 8 hours.