RED LENTIL DAL

 From youtube

Ingredients:

1 c washed red lentils, soaked for 20 minutes and drained

bay leaves 

1/2 t ground turmeric

1/4 c cashews

1 T olive oil

1 onion, chopped (200 g)

1 carrot, grated (80 g)

1 garlic clove, minced

1 t ginger, minced

250 g diced fresh tomatoes

1 T tomato paste

1 t cumin

1 t coriander

1 t paprika

salt and pepper to taste

1 c water

1/4 c cilantro, chopped

tadka:

1 T olive oil

1 t chili flakes

1/2 t paprika

Methodology:

Add the lentils to a medium pot, cover with water, add the bay leaves and turmeric, and simmer for 20 minutes. 

Soak the cashews in boiling water for 20 minutes.  Blend the soaked cashews with 1/2 c water until smooth.

Heat the olive oil in a large pot and cook the onion over medium heat until it is translucent.  Add all remaining ingredients in that section, cover and simmer for 5 minutes.  Add the cashew cream, cover and cook for an additional 5 minutes. 

Once the lentils are cooked, add them to the sauce and cook for an additional 10 minutes.  Remove from heat, check for seasoning, adjust the consistency, and add the cilantro.

Make the tadka:

Heat the oil in a small saucepan.  Add the spices, heat through, and pour over the lentils.

Serve hot with steamed rice and naan.

VIETNAMESE ALPHABET SOUP

From Katie's Test Kitchen, via chrissstttiiine

Ingredients:

Meat mix:

1 lb ground chicken (beef is traditional)

1 or 2 shallots, diced

2 t sugar

1/2 t ground black pepper

1/2 t ground white pepper

1 T mushroom seasoning (or knorr)

1/2 t salt (omit salt if the mushroom seasoning is salty)

1 T fish sauce

3 T shallot oil

Soup:

(1/2 t salt) Salt to taste, as the mushroom seasoning may have enough salt

1 t sugar

2-3 t mushroom seasoning

12 oz letter pasta, or stelline/pastina, cooked 2 minutes less than package directions, drained

Toppings:

Fried shallots

2 scallions, white and light green parts thinly sliced

Large handful cilantro leaves and stems

Ground black and white pepper

Methodology:

Combine the meat mix well and set aside for 15 minutes to marinate.

Heat oil in a large dutch oven over medium heat.  Add the meat mix and sauté, breaking the meat up, until it's just cooked through.  Add 10 c boiling water, and remaining soup ingredients, and simmer on low 15 minutes.

To serve, add all of pasta to dutch oven, cook to heat through, and serve, topped generously with herbs, shallots and pepper.