Holy orgasm in a bowl
So I'm semi considering becoming a veggie head again. I cooked so much more when I was veggie, and the food was so much better. It's easy to just start eating prepared and crap food again, when eating meat. When I was veggie, I had virtually no prepared foods in the house, and only had things like bouillon base for prepared foods. Everything else was fresh and delicious (well, I *did* use some canned beans and frozen veggies). But anyhoo, on with the most fantastically orgasmic soup ever. It's modified from this recipe, because lord knows I can't ever cook straight from a recipe. So here goes:
* 1 1/2 cups red lentils
* 5 cups water
* 1 vidalia onion, finely chopped
* 2 large cloves garlic, pressed
* 1/2 inch piece fresh ginger root, finely chopped
* 1 can coconut milk
* 1 tablespoon Jamaican curry powder
* 1 teaspoon ground black pepper
* ~ 1 teaspoon salt
1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
2. Add the coconut milk, curry, salt and pepper. Continue cooking 10 to 15 minutes.
Fan-fucking-tastic. I added more water, because the original recipe only called for 2.5 cups, and that barely covered the lentils and would have made more of a paste than a soup. The coconut milk adds more flavor than fresh coconut, and seriously, who keeps fresh coconut in their house anyway? The garlic, simple explantion ... More garlic always = better. Pressed garlic = more garlic oil than diced garlic, 'nuff said. However, I think my next culinary purchase will be an immersion blender, because I think the soup would have been much better if at least part of it had been pureed. And I'm way too lazy to ladle out part of it, and use my food processer :)
* 1 1/2 cups red lentils
* 5 cups water
* 1 vidalia onion, finely chopped
* 2 large cloves garlic, pressed
* 1/2 inch piece fresh ginger root, finely chopped
* 1 can coconut milk
* 1 tablespoon Jamaican curry powder
* 1 teaspoon ground black pepper
* ~ 1 teaspoon salt
1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
2. Add the coconut milk, curry, salt and pepper. Continue cooking 10 to 15 minutes.
Fan-fucking-tastic. I added more water, because the original recipe only called for 2.5 cups, and that barely covered the lentils and would have made more of a paste than a soup. The coconut milk adds more flavor than fresh coconut, and seriously, who keeps fresh coconut in their house anyway? The garlic, simple explantion ... More garlic always = better. Pressed garlic = more garlic oil than diced garlic, 'nuff said. However, I think my next culinary purchase will be an immersion blender, because I think the soup would have been much better if at least part of it had been pureed. And I'm way too lazy to ladle out part of it, and use my food processer :)