hederahelix: Mature General Organa and "A woman's place is leading the resistance." (Default)
[personal profile] hederahelix posting in [community profile] batchlunch
Or, as I now think of it, the "You're gonna need a bigger pot" soup recipe.

This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.

Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.

So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.

It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.

Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.



Tomato Lentil Soup with Spinach, Corn, and Brown Rice
(from At Home With Magnolia by Allysa Torey)

2 tablespoons unsalted butter
2 tablespoon olive oil
1.5 cups chopped yellow onion
¼ cup minced garlic
1 pound carrots, cut into ¼ pieces
¼ pound celery, cut into ¼ pieces
8 to 10 cups chicken stock
Two 14.5 ounce cans diced tomatoes with juice
1 pound green lentils
Two 14.5 ounce cans tomato sauce
¾ cup uncooked long grain brown rice
1 tablespoon chopped fresh thyme
1 tablespoon salt
1 teaspoon ground cumin
freshly ground back pepper to taste
10 ounces baby spinach (use 10 ounces of green beans if you can't find good spinach)
1 ½ cups frozen corn kernels

Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally until the onion is very tender (8 to 10 minutes). Add the carrots and celery and continue to cook, stirring o occasionally, for an additional 10 minutes.

Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper (to taste). Reduce the heat back to medium low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

Batch Lunches

May 2016

S M T W T F S
1234567
891011121314
15161718192021
22232425262728
293031    

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 29th, 2017 02:10 am
Powered by Dreamwidth Studios