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Thought for Food - A look at the psychology, culture and history of food as well as the latest information on nutrition.
Spicy Lentil Soup and Cornbread
Posted on 10/21/2006 in recipes
I was trying to think of a way to use my surplus of veggies when I ran across this. Go light on the ground red pepper if you don't like to cry a little when you eat.
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
(I had parsnips and celery in the fridge so I chopped them up and sauteed them with the onion. You could also throw in some chopped braising greens, kale or collards in the last 10 minutes of cooking for an even healthier meal.)
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
(The following directions are among the last-minute preparations that I always forget to do -- it was perfectly fine without being pureed but if you prefer:) Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture.
Contributor: Cooking Light
Yield: 11 1-cup servings
Southern Cornbread
1 cup flour
3/4 cup yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon Salt
2 tablespoon Sugar
1 cup milk, skim
2 tablespoon canola oil
1 egg; lightly beaten (when you beat eggs before adding to other ingredients, it incorporates more fully)
Preheat oven to 425.
Combine dry ingredients. Combine wet ingredients and add to well in dry ingredients, stirring until just moistened.
Pour into 8 inch square dish coated with cooking spray. Bake 20 minutes or until done. Cool 5 minutes in pan on wire rack.
Contributor: Cooking Light
Yield: 9 servings
Preparation Time: 00:30
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