“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”– Marge Kennedy
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have been on vacation in New England, and while we were gone our family was also busy with things here. We started in Stonington, CT for Rachel and Ben’s wedding. It was wonderful, in spite of a tropical storm moving it inside instead of on the light house grounds. Meanwhile, our granddaughter went to her first homecoming, as a high school freshman. And… our grandson got his first modeling gig… for the International Aveda Congress at the Minneapolis Convention Center!
RECIPE OF THE WEEK
I got this recipe from the groom’s uncle while we were in Stonington for the wedding. He raved about this dahl soup more than once, so I have to share it even though I haven’t made it yet. The recipe he gave me is scribbled with multiple notes which I included in the recipe below. The photo is a stock photo which I hope looks pretty close to the real deal.
DAHL SOUP (Nepal-Style Creamy Lentil Soup)
- 1 tablespoon sesame oil
- 1 large onion, chopped
- 4-5 large cloves garlic, finely chopped
- 2 cups vegetable broth
- 15-ounce can finely diced tomatoes, undrained
- 13-ounce can light coconut milk
- 1 cup plus a bit more lentils, red or yellow
- 2 teaspoons finely chopped ginger (or 1 1/2 teaspoon ground ginger)
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/4 teaspoon + cardamom
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne peper
- 1/2 medium lemon, juiced/filtered/strained
- 1/2 cup chopped fresh cilantro
Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and saute for about 6 minutes, stirring frequently, or until the onions are soft and starting to caramelize.
Add all remaining ingredients (except lemon and cilantro). Let the mixture almost reach a boil. Reduce heat, cover pot, and let simmer about 30 minutes, until lentils are tender.
Remove pot from heat, and stir in about 1/3 cup cilantro. Squeeze lemon into the pot, and stir. Ladle into serving bowls, and garnish each serving with remaining cilantro. Serve immediately.