1 med onion, cut into eighths
1 ½-inch thick slice peeled fresh ginger
3 garlic cloves
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground coriander
½ tsp cayenne pepper
1 cup brown lentils
¾ lb. yellow crookneck squash or zucchini, cut into ½ inch thick
rounds (optional)
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
4 cup chicken stock
1 16-oz can chopped tomatoes (drained, juices reserved)
Salt and pepper
1 ½ cup diced cooked chicken or lamb (optional)
Plain yogurt
Mince onion, ginger and garlic in processor using on/off turns. Heat oil in heavy large pot over medium heat. Add contents of processor, cumin, turmeric, coriander and cayenne and cook until onion is soft, stirring frequently, about 5 minutes. Mix in lentils, squash (if using) and spinach. Add stock, tomatoes with juices, salt and pepper and bring to boil. Reduce heat and simmer 50 minutes, stirring occasionally. Add chicken or lamb (or sausage!) to soup and heat through.
Garnish with dollop of yogurt and serve.
Notes:
I change this a bit…I don’t usually have the squash/zucchini, so I skip that. I don’t use chicken, but Italian chicken sausage (my take on fusion cooking--I don't care, I like the taste).
1 ½-inch thick slice peeled fresh ginger3 garlic cloves
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground coriander
½ tsp cayenne pepper
1 cup brown lentils
¾ lb. yellow crookneck squash or zucchini, cut into ½ inch thick
rounds (optional)
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
4 cup chicken stock
1 16-oz can chopped tomatoes (drained, juices reserved)
Salt and pepper
1 ½ cup diced cooked chicken or lamb (optional)
Plain yogurt
Mince onion, ginger and garlic in processor using on/off turns. Heat oil in heavy large pot over medium heat. Add contents of processor, cumin, turmeric, coriander and cayenne and cook until onion is soft, stirring frequently, about 5 minutes. Mix in lentils, squash (if using) and spinach. Add stock, tomatoes with juices, salt and pepper and bring to boil. Reduce heat and simmer 50 minutes, stirring occasionally. Add chicken or lamb (or sausage!) to soup and heat through.
Garnish with dollop of yogurt and serve.
Notes:
I change this a bit…I don’t usually have the squash/zucchini, so I skip that. I don’t use chicken, but Italian chicken sausage (my take on fusion cooking--I don't care, I like the taste).
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