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Archive for November 2nd, 2015

CreamedLentilSoup_First
Lunch in my new freelance reality is often something simple like cauliflower florets with a homemade bean dip but these last few weeks have made me crave soup like nothing else. Often I have something frozen that I can thaw on the range or in the microwave at a moment’s notice but because I had a head cold, I totally exhausted my stash. No canned soups here, homemade is way too easy!

We always have a pantry-full of dried beans and pulses, but as usual, I forgot to soak my beans so I used the next best thing and what I’d consider “instant” — the old standby, red lentil (they are Australian! Who knew?) The red lentil cooks up quickly and has a mild earthy flavour that takes to being flavoured with other vegetables and spices. I also noticed that I was very short in other ingredients so this soup was dictated by what was on hand, a few button mushrooms, onions, garlic and about 1 celery rib. JT loved it, as did I so I was very glad I had the forethought of jotting down the ingredients as I made up a batch. I netted about 600 mL which makes for a hearty meal for two but can be served as smaller portions for four as a starter. Definitely going to bookmark this one for the future, it’s a keeper!

Creamed Lentil Soup with Warm Goats Cheese & Mushroom Relish

A Kitchen Inspirations Original Recipe.

Ingredients:

  • 1 cup dried red lentils
  • 1 celery rib, chopped
  • 1/2 sweet onion, chopped
  • 1 large clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp EVOO
  • 4 cups water or vegetable stock

Directions:

  1. Heat the EVOO in a small Dutch oven, add the celery, onion and garlic, sauté until soft and onions are transluscent.
  2. Add the lentils and sauté for a moment, add the water and stir well.
  3. Cook the lentils over medium heat until soft. Transfer to a glass bowl and purée until smooth and creamy with an immersion blender. Set aside while making the warm relish.
  4. Garnish with crumbled herbed goats cheese and warm csramelized mushrooms.

Ingredients for the Warm Relish:

  • Handful of button mushrooms, cubed very small
  • 1 tsp butter
  • 1 small clove garlic
  • 2 tbsp herbed goats cheese

Directions for the Warm Relish:

  1. Melt the butter in a small cast iron frying pan, add the mushrooms and sauté until caramelized. Add the garlic and sauté until fragrant. Garnish soup as indicated above.
A comforting, smooth, filling soup with some great flavours.

A comforting, creamy, filling soup with some great flavours.

Notes:

  • The herbed goats cheese was something I had on hand from another dish, it is simply softened goats cheese, finely chopped parsley, thyme and sun dried tomatoes, sea salt combined.
  • Feel free to substitute plain goats cheese, crème fraîche, sour cream or Greek yogurt.
  • I usually press a soup like this through a fine sieve but did not feel it necessary this time, it was super creamy and smooth.
  • I would have loved to garnish with some finely chopped fresh herbs but sadly my herb garden was put to rest a few weeks ago.

Screen Shot 2015-10-28 at 3.51.27 PM

Based on 4 servings, without mushroom & goats cheese relish.

Screen Shot 2015-10-28 at 3.52.48 PM

Based on 4 servings, without mushroom & goats cheese relish.

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