Molly Katzen, one of the chefs behind the Moosewood Collective, has several versions of lentil soup, and this is my favorite. The lentil soup base is spiced with paprika, cinnamon, allspice and cayenne, full of late summer vegetables and accented with a secret ingredient: dried apricots. The dried apricots swell during the cooking and burst with sweetness while you eat. It’s simple, satisfying and nourishing, and will always remind me of my husband, who first introduced me to the recipe.
Moosewood Lentil Soup
1 1/2 cups dried lentils (I prefer French lentils)
6 cups vegetable stock (or water)
1/2 cup chopped dried apricots
3 to 4 tablespoons olive oil
1 cup chopped onions
2 to 3 cups eggplant
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cayenne
1 tablespoon paprika
1 1/2 tablespoon salt
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Rinse the lentils, then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.
Meanwhile, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the spices and salt, toast to release the flavor. Add the tomatoes, stir and scrape any bits off the bottom of the pan. Add the peppers, cover and cook until tender, stirring occasionally, about 10 minutes.
Add the cooked lentils and apricots to the vegetables and simmer for 15 minutes. Add the parsley and mint, top with parmesan cheese if desired and serve with crusty bread.
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