KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Spinach and lentil Soup
One would think in May that the time for thick winter soups is over, but sadly in London that is not so, it is still winter weather, wet and cold, but it is time to enjoy the last of the thick soups for another year.
Make: Chicken and Spinach Enchiladas
With shredded chicken, tons of spinach, low-fat cheeses and punchy (homespun!) spices, you can make a healthy, lower-sodium and super satisfying enchilada dish. A quick word on tortillas: Whole wheat is better for you, this we know.
blogs.phillymag.com
Spinach dish a fave
By Jeanne Jones Dear Jeanne: This is one of the few green vegetable dishes that my family will eat. I realize it’s full of fat, and I would like to reduce it yet keep it edible. Thank you. Dear Katherine: This really has a lot of great nutritional …
www.mysanantonio.com
Spinach and lentil Soup the Ingredients
1 tablespoon olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 1/2 cups cooked pinto beans
1 1/2 cup red lentils
1 litre vegetable stock
Juice and zest of 1 lemon
1 handful of fresh mint and coriander
1 kilo of fresh spinach cups fresh spinach, finely chopped
Saute onions, garlic and spices in the olive oil until the onions are soft. Stir in the beans, lentils, lemon juice, mint and vegetable stock. Cover and simmer for 20 minutes, until lentils are tender. Stir occasionally. Stir in spinach and simmer uncovered for 5 minutes. Ready to serve.
Puy Lentil Soup with Caramelised Onions
Puy Lentil Soup with Caramelised Onions
Puy Lentil Soup with Caramelised Onions
Ingredients
4-5 smoked bacon rashers
4 medium sized onions
1/4 of a small swede
½ teaspoon of smoked paprika
½ teaspoon ground cinnamon
½ fresh nutmeg grated
300g/10oz Puy lentils
1 pint of strong beef stock
Knob of butter
100g/4oz crème fraîche To serve
Method for Puy Lentil Soup with Caramelised Onions
Slowly cut the bacon over a low heat so that it renders all of its fat. Meanwhile roughly chop 2 onions and the swede and add to the pan, with the spices. Add the stock and the puy lentils and simmer gently for about twenty five minutes until the lentils are cooked through.
Caramelise the remaining two onions by cooking very very slowly in the butter over a low heat. Add a generous grate of nutmeg. To serve put the soup into a bowl and add the onions on top and serve with crème fraîche.
In reality you can serve with soup with any lentils, but the puy lentils have an earthy flavour that goes really well with the sweetness of the caramelised onions. Puy lentils are the only lentil to be identified by the area in which they are grown the Le Puy area of France. One of the reasons they are great to cook with is the fact that they do not go to mush like the red or yellow lentils, they hold their shape well. In this case the Puy lentils are thick enough to hold the weight of the caramelised onions on the top of the soup. As I live in Spain we have a very similar lentil the Pardina lentil, it does not have the same marbling colour but it also holds its shape and we can’t get puy lentils.
Puy Lentil Soup with Caramelised Onions makes a satisfying supper or a lunch, it can be served with a crusty wholemeal roll but frankly it is satisfying enough as it is. Puy Lentil Soup with Caramelised Onions would also be fantastic I think with a thick chorizo sausage or a British Cumberland sausage though as yet I have to try it. However if I was making it with Chorizo I would omit the bacon and also the smoked paprika as chorizo has a lot of smoked paprika in it, Ii think the red fat would look fantastic in Puy Lentil Soup with Caramelised Onions.
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