Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [13]
Cook Time: 30 minutes
Serves: 4 to 6
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 garlic clove, grated
2 teaspoons Madras curry powder
1½ cups red lentils
1 can (13.5 ounces) regular or light coconut milk
Coarse salt
1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste
1 tablespoon fresh lime juice
¼ cup chopped fresh cilantro, for garnish
Heat the oil in a soup pot until it is hot enough to sizzle a piece of onion. Add the onion and cook over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add the cumin and garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 30 seconds.
Add 4 cups water and the lentils and bring to a boil. Reduce the heat to low and cook, covered, stirring once or twice, until the lentils are very soft, about 20 minutes.
Stir in the coconut milk and heat through. Add 1 teaspoon salt and the jalapeño. Adjust the seasonings, adding more salt and jalapeño to taste. Stir in the lime juice.
Ladle the soup into bowls and sprinkle each portion generously with cilantro.
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Make a Meal
Serve with Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach ([>]).
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LENTIL AND SHIITAKE SOUP WITH LEAFY GREENS Vegan
Lentils lend themselves to a wide variety of flavor combinations. Here the lentils are cooked in an excess of water, which becomes the broth on which the soup is based. Shiitake mushrooms sautéed in olive oil contribute a toasty taste. To keep the greens from overcooking, they are steamed separately and mounded in the center of each bowl before ladling over the hot soup.
Cook Time: 40 minutes
Serves: 4 to 6
4 tablespoons extra-virgin olive oil
1 cup finely chopped onion
½ cup chopped carrot
½ cup chopped celery
2 garlic cloves, grated
1 teaspoon grated peeled fresh ginger
Coarse salt
2 cups brown lentils
5 ounces shiitake mushrooms, stems discarded, sliced (⅛ inch), about 2 cups
Freshly ground black pepper
2 bunches (about 1½ pounds) Swiss chard
2 tablespoons tamari or soy sauce, plus more to taste
1 tablespoon tomato paste
Heat 2 tablespoons of the oil in a soup pot until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until the onion is golden, about 10 minutes. Add the carrot, celery, garlic and ginger and stir to combine. Add 12 cups water and 2 teaspoons salt and bring to a boil.
Add the lentils and simmer, uncovered, over medium heat, stirring occasionally, until the lentils are tender, 15 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a skillet. Add the mushrooms and cook over medium heat, stirring, until golden, about 10 minutes. Sprinkle the mushrooms with salt and pepper to taste and let stand, off the heat, until needed.
Wash the Swiss chard and tear the leafy parts away from the thick center ribs. Reserve the ribs for another use. (You can chop and use them when making vegetable broth or an all-vegetable soup, or see the recipe for Swiss Chard Ribs Gratin, [>].) Roughly cut the torn leaves into 2- to 3-inch pieces. Place the leaves, with the water still clinging to them, in a large pot or deep skillet set over medium heat. Cover and cook until wilted and tender, about 5 minutes, depending on the maturity of the leaves. Uncover and set aside until the soup is ready to serve.
When the lentils are tender, stir in the mushrooms, tamari and tomato paste. Cook, uncovered, over low heat, stirring once or twice, for 5 minutes. Taste and add more tamari or salt and a grinding of black pepper, if needed.
To serve, place a mound of greens in each bowl and then ladle the soup over the greens.
Shortcuts
Large (16-ounce) bags of torn greens are available in the produce section of most markets. Many are a mixture of greens. Take advantage of their convenience. Although the package says "prewashed,"