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Curried Red Lentil Soup

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Lentil Soup
* 1/4 cup extra virgin olive oil
* 3 large carrots, diced
* 3 celery stalks, diced
* 1 large onion, diced
* 3 cloves garlic
* 2-inch piece fresh ginger
* 2 qts. vegetable stock
* 2 cups dried RED (they are really orange) lentils
* Salt and freshly ground black pepper to taste
* Juice of 1/2 lime

Spice Mix
* 1 Tbs. mild curry powder
* 1 Tbs. paprika
* 1/2 Tbs. ground turmeric
* 1/2 Tbs. garam masala (it is a mix of spices)
* 1/2 tsp. ground cinnamon

Top with
* Pita chips
* a dollop of plain yogurt

To make Lentil Soup:
1. Heat oil in large saucepan over medium heat. When very hot, add diced vegetables. Stir 2 to 3 minutes, or until vegetables begin to release juices and aromas. Add garlic and ginger, and stir. Reduce heat to low, and cover pot tightly. Cook vegetables for about 10 minutes, or until softened.
2. Mix spices together well. Stir into vegetables, and cook about 5 minutes more, or until fragrant.
3. Add vegetable stock and lentils, and increase heat to medium. Bring to a boil. Cook, uncovered for about 20 minutes, or until lentils are tender. Season to taste, and stir in lime juice until well blended.
4. Top with Pita chips and yogurt

PER Serving: 270 CAL; 18 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 33 G CARB.; 0 MG CHOL; 200 MG SOD.; 12 G FIBER; 6 G SUGAR

Tomato, Lime, and Tortilla Soup

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(Sopa de Lima)

A favorite of the Neely house.
Adapted from Sundays at Moosewood Restaurant

  • Ingredients:
  • 1 cup chopped onion
  • 4 cloves garlic — pressed
  • 1 tablespoon vegetable oil
  • 2 chiles — minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups chopped fresh tomatoes
  • 3 cups vegetable broth
  • 1/3 cup fresh lime juice
  • salt — to taste

To make the soup:
In a medium soup pot, saute the onions and garlic in the oil until the
onions are translucent. Add the chiles, cumin, and oregano, and saute for
a few more minutes. Add the chopped tomatoes and sprinkle with a little
salt. Cover the pot and cook gently until the tomatoes begin to release
their juices. Stir occasionally. This will take longer with winter
tomatoes than with summer ones. Add the stock and simmer, covered, for
about 15 minutes. Add the lime juice and salt to taste.

Serve topped with crumbled tortilla chips. Garnish with finely chopped
cilantro, if desired.

Mexican Tomato Soup

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SERVES 6

INGREDIENTS
• 2 Tbs Butter
• 1/4 cup chopped shallots
• 2 cloves garlic, chopped
• 2 jalapeno peppers, chopped
• 1 tsp ground coriander
• 1/4 cup chopped fresh cilantro leaves
• 1/2 tsp dried oregano
• 3 lbs tomatoes, chopped
• 1 Tbs tomato paste
• 1 Tbs honey
• 4 cups of vegetable stock
• hot sauce

Toppings:
tortilla chips, hot sauce (our favorite is Melinda’s Habanero Hot Sauce), and cheddar cheese

To make the soup:
In a heavy saucepan, heat butter over medium-high heat.
Cook shallots, garlic, and jalapenos until soft, about 6 minutes.
Stir in remaining ingredients except for stock and simmer 10 minutes.
Add stock and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Run through a blender. Season to taste with hot sauce.
Add toppings!

Vegetarian Pho

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Vegetarian Pho
2 T. olive oil
1 yellow onion
3 shallots
5 cloves of garlic
1 small piece of fresh ginger
3 cinnamon sticks
4 pods of star anise
8 cloves
Vegetable stock, preferably Knorr bouillon
Soy sauce

Toppings:
cooked rice noodles
Scallions
Sprouts
Fresh herbs, such as mint, basil and cilantro
Sriracha chili paste
Hoisin sauce
Slices of lime
Fried Tofu

Set a large, deep pot on low heat on the stove. Cut the onion and shallots in slivers and
sauté in olive oil with the chopped garlic cloves and sliced ginger until translucent.

Add the water and one cube of vegetable bouillon and allow to dissolve. Place the cloves and anise in a cheesecloth pouch and add to the pot. Add several tablespoons of soy sauce and the cinnamon sticks. Cover the pot and let the broth simmer for twenty-five minutes.

While waiting for the broth, cook the rice noodles. The best noodles for pho are a thin, flat variety from Thailand, most often used in Pad Thai. Boil a small pot of water. Place the noodles in a large bowl and cover with the boiling water. Allow the noodles to soak for five to seven minutes, then drain and run under cold water. Do not allow the noodles to over-cook. Set the cooked noodles aside.

After the broth has simmered, remove the clove/anise pouch. Fill several deep bowls with a handful of noodles each. Add the broth to cover the noodles. Top with sliced scallions, fresh basil, mint and cilantro, as well as hoisin sauce and sriracha chili paste. Squeeze several slices of lime juice over the soup and enjoy.