Without Ghys and Botacook , I think I would have extended a little off the blog ...
is because the virus makes me nose as red as the throat. A good virus winter as we do not like them!
Tonight somewhat annoyed by the persistent pain, I tried to swallow a tablespoon chili to see if my throat, burning for several days, would withdraw. Treat evil with evil ... it was not a very good idea! However, even without unannounced big splash of Tabasco, the soup, if deliciously scented, managed the feat of my taste buds wake up (though not very receptive at this time) and get warm for the rest of the evening.
This was done in a jiffy, and like all soups, it is even better the next day. You can, of course, raise it to your taste. As such, it still pleases many children. Finally, squeeze of lemon just before serving, is not an option. It brings the little extra that makes all the difference ... Enjoy!
Soup Red Lentil and Butternut Squash, Spicy
Ingredients for 5-6 people :
- 1 tbsp oil
- 1 medium onion
- 2 cloves garlic
- 1 pinch fenugreek seeds
- 1 / 2 teaspoon of
ginger - 1 cup red lentils (240 ml)
- 1 small butternut squash, diced
- 2 small zucchini, finely diced
- 1 / 3 cup fresh cilantro, chopped
- 2 / 3 cup light coconut milk (160 ml)
- 2 tbsp tomato paste
- 6 cups water (1.5 l)
- 1 teaspoon curry
- 1 pinch of paprika
- salt and freshly ground pepper
To serve: fresh cilantro, 1 sprig of green onion and 1 lime
Method:
In a pot, pour olive oil and saute a few minutes the onion and garlic finely minced ginger, and fenugreek seeds over low heat to medium.
Add squash, cilantro, tomato paste, coconut milk, water, and finally, lenses. Season with curry, paprika, salt and pepper.
Bring to a boil, then simmer for 20-25 minutes or until lentils and squash are cooked.
Garnish each bowl few peels of fresh cilantro, a few slices of green onion and a squeeze of lime.
Edict 14-02-09: my friend Isabelle asked me how my lenses looked so "al dente", while his were mashed. Mea culpa ... I must be more precise in my way of cooking. If you want the squash is cooked but the lens just right, it takes time to cook from the time you add the squash and zucchini. The time to add the rest, and lentils as last, they do not cook more than 10 to 15 minutes, which is ample. That said, there nothing shocking to serve mashed red lentils, especially since this soup is even better reheated, and it is pureed lentils that end, whatever is done ;-)
is because the virus makes me nose as red as the throat. A good virus winter as we do not like them!
Tonight somewhat annoyed by the persistent pain, I tried to swallow a tablespoon chili to see if my throat, burning for several days, would withdraw. Treat evil with evil ... it was not a very good idea! However, even without unannounced big splash of Tabasco, the soup, if deliciously scented, managed the feat of my taste buds wake up (though not very receptive at this time) and get warm for the rest of the evening.
This was done in a jiffy, and like all soups, it is even better the next day. You can, of course, raise it to your taste. As such, it still pleases many children. Finally, squeeze of lemon just before serving, is not an option. It brings the little extra that makes all the difference ... Enjoy!
Soup Red Lentil and Butternut Squash, Spicy
Ingredients for 5-6 people :
- 1 tbsp oil
- 1 medium onion
- 2 cloves garlic
- 1 pinch fenugreek seeds
- 1 / 2 teaspoon of
ginger - 1 cup red lentils (240 ml)
- 1 small butternut squash, diced
- 2 small zucchini, finely diced
- 1 / 3 cup fresh cilantro, chopped
- 2 / 3 cup light coconut milk (160 ml)
- 2 tbsp tomato paste
- 6 cups water (1.5 l)
- 1 teaspoon curry
- 1 pinch of paprika
- salt and freshly ground pepper
To serve: fresh cilantro, 1 sprig of green onion and 1 lime
Method:
In a pot, pour olive oil and saute a few minutes the onion and garlic finely minced ginger, and fenugreek seeds over low heat to medium.
Add squash, cilantro, tomato paste, coconut milk, water, and finally, lenses. Season with curry, paprika, salt and pepper.
Bring to a boil, then simmer for 20-25 minutes or until lentils and squash are cooked.
Garnish each bowl few peels of fresh cilantro, a few slices of green onion and a squeeze of lime.
Edict 14-02-09: my friend Isabelle asked me how my lenses looked so "al dente", while his were mashed. Mea culpa ... I must be more precise in my way of cooking. If you want the squash is cooked but the lens just right, it takes time to cook from the time you add the squash and zucchini. The time to add the rest, and lentils as last, they do not cook more than 10 to 15 minutes, which is ample. That said, there nothing shocking to serve mashed red lentils, especially since this soup is even better reheated, and it is pureed lentils that end, whatever is done ;-)
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