Welcome to Morocco
Surprise! Instead of posting more seafood recipes (which I still might have to do) I am posting one from my adventures today.
I completed all of my mandatory volunteer hours today, which was a total blast. It was a long day, but loads of fun. I assisted in prepping for a pasta and gnocchi class and helped out with a Moroccan/Middle Eastern food class. Needless to say, it was a delicious day.
To honor the chef's wishes, I am actually not going to be posting the exact recipes from today. Should you be terribly interested, feel free to email me and I will send a couple to you. However, this is a REALLY simple slightly Indian version of today's soup.
Curried Red Lentil Soup: Serves 6
1 Tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1 and 1/2 cups red lentils, rinsed
6 cups water or vegetable stock
2 tsp good quality curry powder
10 oz package frozen spinach, thawed and drained
salt and pepper, to taste
1 cup plain yogurt (optional-omit for vegan)
1/4 cup chopped mint, chopped
1. Heat oil in a soup pot. Add onion and saute over medium heat until almost golden. Add garlic and cook 1 to 2 minutes more.
2. Add lentils and stock or water and bring to a simmer. Stir in 1 tsp curry powder, cover, and simmer gently for 35 to 40 minutes.
3. While soup cooks, combine yogurt and mint. Set aside.
4. When lentils are mushy, stir in spinach and check the consistency. If the soup is too thick, add about 1/2 cup water. Season to taste with salt and pepper and add additional curry powder if necessary.
5. Simmer for another 5 minutes. If you have the time, let the soup sit for about 1 hour to develop the flavors. Heat before serving and serve topped with the minted yogurt.
Again, this is an improvised version of today's soup. This one has more of a Middle Eastern flavor, but it hits the spot on a cold winter day. Enjoy.
I completed all of my mandatory volunteer hours today, which was a total blast. It was a long day, but loads of fun. I assisted in prepping for a pasta and gnocchi class and helped out with a Moroccan/Middle Eastern food class. Needless to say, it was a delicious day.
To honor the chef's wishes, I am actually not going to be posting the exact recipes from today. Should you be terribly interested, feel free to email me and I will send a couple to you. However, this is a REALLY simple slightly Indian version of today's soup.Curried Red Lentil Soup: Serves 6
1 Tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
1 and 1/2 cups red lentils, rinsed
6 cups water or vegetable stock
2 tsp good quality curry powder
10 oz package frozen spinach, thawed and drained
salt and pepper, to taste
1 cup plain yogurt (optional-omit for vegan)
1/4 cup chopped mint, chopped
1. Heat oil in a soup pot. Add onion and saute over medium heat until almost golden. Add garlic and cook 1 to 2 minutes more.
2. Add lentils and stock or water and bring to a simmer. Stir in 1 tsp curry powder, cover, and simmer gently for 35 to 40 minutes.
3. While soup cooks, combine yogurt and mint. Set aside.
4. When lentils are mushy, stir in spinach and check the consistency. If the soup is too thick, add about 1/2 cup water. Season to taste with salt and pepper and add additional curry powder if necessary.
5. Simmer for another 5 minutes. If you have the time, let the soup sit for about 1 hour to develop the flavors. Heat before serving and serve topped with the minted yogurt.
Again, this is an improvised version of today's soup. This one has more of a Middle Eastern flavor, but it hits the spot on a cold winter day. Enjoy.
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