March 25, 2006

Another Recipe

I made this soup the other day, and I told my mom I'd give her the recipe, but why let her have all the fun?

Mulligatawny Soup

3 Tbsp olive oil
1 tsp grated fresh ginger
1 tsp garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
2 medium/small chicken breasts, diced in 1/4" to 1/2" pieces
8 oz. lentils (red split lentils, if you can find them)
2 pints chicken stock (stock, not broth, kids)
1 tsp salt
1 Tbsp lemon juice
2 Tbsp chopped fresh cilantro

1. Heat the oil in a big pot over medium-high heat
2. Add garlic and ginger and stir for 10 seconds
3. Add cumin, coriander, curry powder and cayenne and stir for 10 seconds
4. Add chicken and brown for 30 seconds to 1 minute
5. Add lentils, stock, and salt and bring to a boil
6. Reduce to low, partially cover, and simmer for 45 minutes
7. Add lemon juice and cilantro

It's a pretty good and simple soup. The lemon juice and cilantro at the end give it the last flavor kick it needs to push it over the top. Of course, I'm pretty crazy for cilantro. It's my favorite herb. Did you know it's what grows when you plant coriander?

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