Thursday, July 28, 2011
Red Lentil and Chard Soup
I've had Ottolenghi: The Cookbook sitting on my shelf for a while now. I like to flip through and look at the pictures. But the recipes are usually a little too demanding for me. I've heard only success stories from people who have made recipes from this book, but I just didn't have the time or energy.
We wasted a lot of Swiss chard from the farm last year, so this year I am determined to make better use of it, and this Ottolenghi recipe used the first of the Swiss chard this year. Red lentils, sauteed onions, Swiss chard, cilantro (coriander, as they call it), plus seasonings with which you can't go wrong - cumin, cinnamon, coriander seed, garlic, a bit of butter, and a squeeze of lemon at the end. The smell is filling my house right now. I wish I could send the scent through the internet.
As with most of the recipes in this book, this Red Lentil and Chard Soup is pretty time consuming. I cooked the red lentils about 36 hours in advance - I didn't have time to do the whole thing right then. I left that on the back burner while I made something else for dinner, then finished it in the day after next in the morning - it took about 2 hours with all the chopping and such. Just the delicious scent is worth it though, and the flavors are ones that I tend to love.