Tuesday, October 16, 2007
Since my move to Sunnyside, Queens I have been spoilt by a neighbourhood blessed with some really good restaurants. One of my favourite restaurants is a Turkish restaurant out on Queens Blvd. My girlfriend, who has spent considerable amount of time in Turkey, loves visiting our local Turkish Grill. Her favourite dish there is the red lentil soup, which I admit is really, really good. However, the only thing it misses is the burning sensation that can only come from excess spice. And that as we all know is the one thing a ‘pucca’ Puneri needs. I recently attempted to ‘Indianize’ this soup and the results turned out pretty good. Not to mention the cheap brownie points, since this can be done in a healthy 'organic' fashion.
1 cup Red Lentils
1 Onion shredded
2 cups Vegetable Stock
2 tsp Butter
1/2 tsp Chili Powder
1/4 tsp Cumin
Salt to taste
In a pot heat the butter and add onions
Heat the onions till they are light brown
Add chili powder and cumin and stir
Add red lentils and stir
Pour in vegetable stock, salt and raise heat to high
Cover with lid and allow to simmer for 20 minutes.