Wednesday, November 7, 2007

Jacob's stew

Mmmmm... the temperature is cooling down here in the Northern Hemisphere (even in Atlanta it was 37 degrees farenheit this morning). I always can eat a bowl of soup, no matter the time of year. It is nice however, how this weeks parsha encourages our culinary side to pull out a big pot and simmer away. Here are two different options for you... Looking for a bowl to put your soup into? I found this one on Ebay... I don't know who the artist is, but the mark is from Israel. Is anyone familiar with the artist?

Soup's on...

Shorabit Adas Ahmar
(Syrian Red Lentil Soup)

(6 to 8 servings)
3 tablespoons vegetable or olive oil
1 large or 2 medium onions, chopped
3 medium (about 3 ounces each) carrots, chopped
2 stalks (about 4 ounces each) celery, diced
2 cloves garlic, minced
1 teaspoon ground cumin or paprika
8 cups chicken broth, beef broth, or water
2 cups (1 pound) red lentils, washed and drained
1 bay leaf
Salt and pepper
1 tablespoon all-purpose flour dissolved in 2 tablespoons water

1. Heat the oil in a large, heavy saucepan over medium heat. Stir in the
onions, carrots, celery, and garlic and sauté until softened (5 to 10
minutes). Stir in the cumin or paprika.
2. Add the broth, lentils, bay leaf, salt, and pepper. Bring to a boil,
cover, reduce the heat to low, and simmer until the lentils are very tender
(about 30 minutes).
3. Puree the soup. Return to the pot, add the flour mixture, and simmer
until thickened. Serve warm.

Esau's Pottage

Serves 6.
1 onion chopped
1 Tbs. olive oil
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 cloves garlic, minced
1 cup red lentils
3 cups beef or vegetable stock
1/2 lb. spinach or mustard greens
1 tsp. salt or to taste

In a large stewing pot, sauté chopped onion in olive oil with cumin and coriander. Add garlic at the last moment and brown. Add lentils and stock. Stir well and bring to a boil. Reduce heat. Simmer 45 minutes until lentils are tender. Add spinach or mustard greens 15 minutes before serving and season to taste. Serve with a loaf of freshly baked bread.

1 comment:

Anonymous said...

oooooo yummers. those both sound like good recipes for us here. We love mid east flavors and are trying to wean ourselves from a lot of meat. Plus...Karen is a soup fanatic so these will soon make an appearance in my kitchen. Not today is quince jelly making day!