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November 28, 2006

Thanksgiving Cooking!





Few of the things I cooked up during the long weekend, Moroccon Soup & Creme Brulee. Both were an instant hit! I was chatting with K, and she said she was planning to make Moroccan soup, I did not have the time to ask her how she made it, so browsed around and got this recipe.
http://allrecipes.com/recipe/moroccan-lentil-soup/detail.aspx. I changed the quantity of garlic and ginger, added a lot more cayenne and very little cardamom. I did a rough puree of the entire soup and sqeezed a little bit of lime, oh yeah, I also added finely chopped celery for extra crunch.

Moroccan Soup

INGREDIENTS
1 onions, chopped
6 cloves garlic, minced
1 tablespoon grated fresh ginger
4 cups water
1 cup Masoor Dhal
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
DIRECTIONS

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.

Bring to a boil for a few minutes then simmer for an hour or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

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