Cooking in the House

Cooking in the House By Jennifer Cote

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Red Lentil Soup The New Year inspires new resolves, but it doesn't always offer the discipline those resolutions require. A favorite resolution of mine for a few years now has been: To just be happy with where I'm at. After all, to quote a friend, “Progress, not perfection” is a worthy goal. A few days of more wholesome fare, getting back to my old routine of oatmeal with raisins in it for breakfast (rather than the homemade pastry my mom might have baked), helps my body rebound from any holiday habits I may have started to acquire. They say it takes thirty days for a new habit to get truly engrained; I figure that if I'm careful not to let any bad habits take root for a full month, it shouldn't be too hard to get back on track. As for dinners, a lean soup and salad will hardly compare with the creamy fatness and saltiness and sweetness of recent meals. But I still aspire to "quit cold turkey", as I know that after a week or so, my taste buds get reeducated once again, and balance is regained. As we forge ahead into 2012, may you also be encouraged in your pursuits of healthiness. I recommend the following soup recipe; a tasteful way to woo our bodies back to healthful eating, full of flavor, but minus the empty calories. Healthy New Year to all! Red Lentil Soup The New York Times posted a red lentil soup recipe that was interesting; it gets its red color from the addition of tomato paste, and the cumin was a nice touch. Part of the appeal of any soup using red lentils is that they cook so fast. Ah, a quick soup recipe for dinner in twenty minutes flat! I'm still partial to my original red lentil soup recipe; I love the sweet potatoes in it. I suspect that this version is especially healthy, thanks to the wholesomeness of the fresh-cooked sweet potatoes. And once diced, they cook in the same length of time as the lentils. However, if you've ever cooked Red Lentils, you discover that the final color pales from the original orange/salmon color. With the addition of some paprika, the color brightens up again. I've been adding extra curry powder to mine lately, and a dash of coconut milk. Either way, it's great. Serves 6-8. Ingredients: 2 qt. water 1 lb. Red Lentils (available at the PCCuisine Shop) 1 lb. peeled, cubed sweet potatoes Splash of olive oil Half a red pepper, diced Half a green pepper, diced 1/2 TBS. paprika 3/4 tsp. salt 1/2 tsp. hot sauce 1 tsp. Curry Powder Optional: Coconut cream or milk Bring to boil: > Approx. 2 qt. water When boiling, stir in: > 1 lb. red lentils (available at Indian or health-food stores) Simmer lentils on low heat. Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes Let the above simmer until tender with a lid on, stirring occasionally. Meanwhile, grill until tender in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced When red lentils and sweet potatoes are cooked tender, lentils may actually appear to have "dissolved", and the color won't be very bright anymore, but a bit of paprika gives the soup its wonderful red color. Paprika doesn't always mix in well, which is why I make a paste of it first. Mix the following into a paste in a separate bowl: > The grilled peppers > 1/2 TBS. paprika > 3/4 tsp. salt > 1/2 tsp. hot sauce> 1 tsp. Curry Powder > a splash of the cooked soup, if necessary To the pot of cooked soup, add the spice mix. Stir well. Ready to serve! AUTHOR BIO – Jennifer Cote Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, "From the Land of Milk and Honey", is available at the shop, and online. More recipes, plus a lunch and catering menu, can be found at www.thenewdeli.com . Comments, questions? Email Jennifer at www.thenewdeli@hotmail.com .

	Home Page
Previous Page	Table of Contents	Next Page

The New Year inspires new resolves, but it doesn't always offer the discipline those resolutions require. A favorite resolution of mine for a few years now has been: To just be happy with where I'm at. After all, to quote a friend, “Progress, not perfection” is a worthy goal.

A few days of more wholesome fare, getting back to my old routine of oatmeal with raisins in it for breakfast (rather than the homemade pastry my mom might have baked), helps my body rebound from any holiday habits I may have started to acquire. They say it takes thirty days for a new habit to get truly engrained; I figure that if I'm careful not to let any bad habits take root for a full month, it shouldn't be too hard to get back on track.

As for dinners, a lean soup and salad will hardly compare with the creamy fatness and saltiness and sweetness of recent meals. But I still aspire to "quit cold turkey", as I know that after a week or so, my taste buds get reeducated once again, and balance is regained.

As we forge ahead into 2012, may you also be encouraged in your pursuits of healthiness. I recommend the following soup recipe; a tasteful way to woo our bodies back to healthful eating, full of flavor, but minus the empty calories. Healthy New Year to all!

The New York Times posted a red lentil soup recipe that was interesting; it gets its red color from the addition of tomato paste, and the cumin was a nice touch. Part of the appeal of any soup using red lentils is that they cook so fast. Ah, a quick soup recipe for dinner in twenty minutes flat!

I'm still partial to my original red lentil soup recipe; I love the sweet potatoes in it. I suspect that this version is especially healthy, thanks to the wholesomeness of the fresh-cooked sweet potatoes. And once diced, they cook in the same length of time as the lentils. However, if you've ever cooked Red Lentils, you discover that the final color pales from the original orange/salmon color. With the addition of some paprika, the color brightens up again. I've been adding extra curry powder to mine lately, and a dash of coconut milk. Either way, it's great. Serves 6-8.

2 qt. water
1 lb. Red Lentils (available at the PCCuisine Shop)
1 lb. peeled, cubed sweet potatoes
Splash of olive oil
Half a red pepper, diced
Half a green pepper, diced
1/2 TBS. paprika
3/4 tsp. salt
1/2 tsp. hot sauce
1 tsp. Curry Powder
Optional: Coconut cream or milk

When boiling, stir in: > 1 lb. red lentils (available at Indian or health-food stores)

Simmer lentils on low heat. Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes

Let the above simmer until tender with a lid on, stirring occasionally. Meanwhile, grill until tender in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced

When red lentils and sweet potatoes are cooked tender, lentils may actually appear to have "dissolved", and the color won't be very bright anymore, but a bit of paprika gives the soup its wonderful red color. Paprika doesn't always mix in well, which is why I make a paste of it first. Mix the following into a paste in a separate bowl: > The grilled peppers > 1/2 TBS. paprika > 3/4 tsp. salt > 1/2 tsp. hot sauce> 1 tsp. Curry Powder > a splash of the cooked soup, if necessary

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, "From the Land of Milk and Honey", is available at the shop, and online. More recipes, plus a lunch and catering menu, can be found at www.thenewdeli.com . Comments, questions? Email Jennifer at www.thenewdeli@hotmail.com .