My obsession is back! I have soup on the brain. The temperatures drop slightly, we have a serious rain storm, and look what happens. Three soup posts in a row! Let me try to explain. This blog documents new recipes I come up with (or try creating, in some cases), as well as provide a place for me to share whatever I'm cooking lately.
Z. made his delicious chana masala and even after enjoying some the next day, we still had some chana masala left but no rice. What to do?
Well...in my case, I create soup.
- Leftover dal but no rice? I thin out the curry to my liking and have a delicious, spicy soup. Here's my recipe for brown lentil and yellow split pea dal that tastes great as is but would also make a great soup.
- Leftover stir-fry vegetables? How about hot and sour miso soup?
- You know I love leftover tomato sauce. Here's a tortilla soup I made from leftover red sauce and fajita fixings.
- One of my favorites: barley risotto, in this case, barley risotto with pumpkin (a great recipe idea as pumpkins will be coming into season soon!). Risotto provides a fantastic base for soup.
Z.'s chana masala provided the perfect foundation for this soup, providing a flavorful tomato and onion base. What I love about harira (here's my version) is the combination of chickpeas with lentils and the spices. I include ginger, cumin, turmeric, smoked paprika, cinnamon, a hint of nutmeg, and harissa paste.
I transformed my leftovers adding as many of the same vegetables from the original recipe as I had on hand and the same spices, just scaled down. Delicious!
I began by heating a few teaspoons of oil in large sauce pan and sauteed garlic, carrots, and zucchini, until tender. Then I toasted two tablespoons of all-purpose flour for about 1 minute before toasting the spices. I added 3 cups broth, 1 generous cup leftover chana masala, 1/2 cup cooked brown lentils. I brought this to a boil, reduced the heat, let simmer for 15 minutes, and tasted. I added a dash more salt and a generous dollop of harissa paste. Enjoy!
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