As soon as you can feel Winter in the air, as if the air particles are tinged with ice, it's time for soup. Now, I know what you're thinking. It's not even November, yet, and the air is freakin cold! What's going on? It's supposed to just be Fall!! Summer just ended, why, a matter of weeks ago. Well, not that Mother Nature is particularly cruel--I'm sure we'll have some warm[er] days in the next few weeks before the icy chill sets in for good, but I must say, I'm not too unhappy being forced into wearing woolly sweaters and sipping on steamy stews.
I found this recipe online, actually, at a site I had never before visited. I adapted my recipe from this Design Sponge Online page. Having grown up eating a lot of Mediterranean food, I'm familiar with the concept of red lentil soup. But, I tell you, this soup is different! Now, I love red lentil soup. Squeeze of lemon, black pepper ever-present--who wouldn't love it? And I do love it. However, this soup has flavors I had never thought of putting in lentil soup before. With lemongrass and red curry paste, it's exciting to my cortex as idea AND as taste.
I also made my rendition of the bread in the link above. Simple, crusty, and a great accompaniment to the thick, stew-like soup.
2/3 lemongrass stalk (see how to prepare here), minced
5 cloves garlic, minced
1 1/2 yellow onions, diced
1 mounded T red curry paste
1 inch fresh ginger, minced
2 lbs potatoes, peeled, large diced
2 1/2 c rinsed red lentils
8-10 c vegetable stock (recipe here)
1 15-oz can peeled, diced tomatoes
salt & pepper to taste
1. Over medium heat, saute lemongrass, garlic, onions, curry paste, and ginger, about 5-10 min.
2. Add potatoes, lentils, stock, and tomatoes. Bring to boil, then reduce heat and simmer, 40 min. Add salt and pepper to taste.
Super Easy Baguettes
2 1/2 c luke warm water
1 package dry yeast
4 c white bread flour
1 1/2 c whole wheat flour
3 T salt
- In the bowl of a standing mixer fitted with a dough hook, sprinkle yeast over water. Let sit 5-10 min, till it starts to bubble.
- Add flour and salt, mix on medium speed, until well mixed but not letting dough to climb hook.
- Cover bowl with plastic wrap, let sit about 2 hrs.
- Line a pan with parchment paper lightly sprayed with oil. Flour a surface. Dump sticky, not-too-well-mixed dough out onto flour. Divide into 3 equal portions.
- Twist each portion of dough into oblong baguettes. Slash each with a knife.
- Bake at 480 for 10 minutes, then reduce heat to 300 and bake for another 13-15 min. Allow to sit on pan, cooling, without being cut, for about 10 minutes. Serve with butter and bowl of soup!