serves 4 - 6 from Bob's kitchen.
soup:
1 1/2 cups split red lentils
1 (3 inch) piece of kombu
2 quarts cold water, or for a richer taste, use 1 quart stock, 1 quart water
1 large onion, finely diced
1 carrot, sliced
1 celery rib w/ leaves, halved lengthwise & chopped
2 tbls butter or light sesame oil
1 tbls Mellow Curry Powder ( see below)
sea salt & pepper
garnish with plain yogurt & fresh cilantro
to do:
- in stock pot on high heat, combine lentils & kombu & water/stock. bring to a boil
- skim off any foam, reduce heat to low & simmer until lentils are tender, from 20 -45 min
- meanwhile, in a heavy skillet, combine onion, carrot, celery, butter, curry powder & 1/2 tsp salt. saute over high for 2- 3 min, reduce to low & cook 15 min.
- remove & discard kombu
- using a spatula, scrape veggies & juices into the lentils, simmer for 10 min
- adjust seasoning to taste, garnish & serve
Mellow Curry Powder:
2 tbls coriander seeds
1 tbls cumin seeds
1/2 cinnamon stick
1 tsp caraway seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 1/2 tbls turmeric
1 tsp ground ginger
1/4 tsp ceyene pepper
- in heavy pan over medium heat, combine coriander, cumin, cinnamon, caraway, fennel & peppercorns. toast about 2 minutes
- transfer toasted seeds & cinnamon to a clean coffee mill & grind into a powder. transfer to a bowl & add turmeric, ginger & cayene.
- store in a glass jar in a cool dark place
Savory Biscuits:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 tsp dill weed
1 tsp tarragon
3 tsp raw sugar
3 tsps + more for topping the following mixed ( sesame seeds, poppy seeds, dried garlic & onion)
1/4 cup whole milk
1/4 cup plain yogurt
6 tbls cold butter
- mix all dry ingredients in a bowl
- cut in butter until coarse
- combine milk & yogurt in a bowl & add to butter & flour
- smash together on a floured surface, lightly wipe with milk & sprinkle poppy seeds etc on top.
- bake at 425 for about 15, watch so they don't burn
