This month marks my first recipe column in the “Rural Voice” magazine.http://www.northhuron.on.ca/the-rural-voice-magazine-subscription
My goal is to present at least one new recipe along with several trusted favourites from my cookbook.
The column in the Rural Voice is general and will include recipes that still use wheat but I plan to include the gluten-free adaptations in the blog for those of us following a Celiac diet.
My first month’s selections for spring, with the fresh taste of lemon, all work well without wheat flour: lemon curd, meringues (see recipe under Pavlova on this blog) and Lemony Lentil soup. Recipes for lemon curd and meringues are in my cookbook but the Lemony Lentil Soup is a new favourite.
I would never have considered this combination of lemon and lentils without the encouragement from my son. Try this lemony lentil soup for your health and enjoyment or just for a change at dinner!
Lemony Lentil Soup for pdf version click here
Nick and his wife raved about the soup a friend served them, which had quickly become Satomi’s favourite. My feelings were a little bit hurt that it surpassed my soups in their favour and I admit to being quite sceptical even when I did finally give it a try but it turned out a winner! It pays to go outside our comfort zone sometimes. Adapted from the cookbook Whitewater Cooks: Pure, Simple and Real, this recipe is, indeed, simple, healthy and unbelievably delicious. With the flavour of lemon and dill it seems light and refreshing despite being packed with nutrients. It has become a staple in my soup freezer. The original recipe says it is good chunky or smooth but I definitely preferred the smooth version and enjoyed it even more the second day. Thank you Pat and Emily!
1 cup red lentils, rinsed and drained
1-2 Tbsp olive oil
1 large onion, chopped, more than 2 cups
4 cloves garlic, minced
2 ½ cups carrots, diced
1 tsp pepper
1/2 tsp red pepper sauce of choice, or to taste
1 Tbsp oregano, I have substitute 2 Tbsp pesto for the oregano and rosemary for a change
1 Tbsp rosemary, chopped
2 bay leaves
8 cups chicken or vegetable stock, homemade or low sodium
2 tsp salt or to taste
1/2 cup lemon juice
2 tsp lemon rind, finely grated
2 Tbsp fresh or frozen dill, reserve some for garnish if desired
1 cup Feta cheese, crumbled (optional – I do not bother with it)
- Cook onion with olive oil in a large, covered pot on medium low heat until soft and translucent.
- Add garlic, carrots, pepper, oregano, rosemary (or pesto) and bay leaves and continue cooking until carrots are tender crisp.
- Stir in stock and drained lentils and bring to a boil.
- Reduce heat and simmer for about 25 minutes until lentils are soft.
- Remove bay leaves and puree soup.
- Add lemon juice, lemon zest and dill and adjust seasonings.
- Serve, topped with desired amount of feta and a sprinkle of fresh or frozen dill if you like
Tip: If you buy fresh dill for this recipe, wash, chop and freeze in a Ziploc bag what is leftover and use it as fresh dill in other recipes.