Red Lentil Soup
Hearty Soup for Hungry People
This recipe is perfect for all you veggie-healthy-gluten-free- vegan loving-dairy free people who also dig layers of flavor
This soup has become one of my favorite one-stop-pot recipes…it comes together easily…even when I’m hangry.
Me: I’m so hungry and needed food in my belly 5 minutes ago
Fridge: I’m full of veggies that are on the verge of ending in a sad limp story. Put them to good use or else I’ll tell your grandma you are wasting food.
Me: Ok, blackmail. I’ll take all the veggies and karate chop them into a soup.
Fridge: Good girl. Get to it and don’t forget your favorite flavor elevator…the miso paste sitting on my top shelf.
Makes 6 servings
Hands-on time: 15 minutes
Total time- 45 minutes
“I really enjoyed the Moody Persian’s “A Recipe, Ritual and Remedy workshop”. Mahsa has a welcoming and fun approach to teaching. Not only did we cook an amazing recipe together, learning Mahsa’s super helpful tips and techniques along the way; but Mahsa also shared ways to make time in the kitchen something that is peaceful and meaningful. Loved it and would definitely take one of her classes again.
-Mila”
Recipe
Soup Ingredients:
3 tablespoons extra virgin olive oil (you can also use avocado or coconut oil)
1 large shallot, thinly sliced crosswise
2-3 garlic cloves, peeled and finely chopped or sliced
1 bunch Lacinato Kale (aka Tuscan kale,) washed, dried, and sliced thinly
2 turnips, cleaned, ends trimmed off and cut in triangles (or whatever bite size shape you desire)
1 leek, white and light green ends only, cleaned, trimmed, and thinly sliced
2-3 large portobello mushrooms, wiped clean with a damp cloth or paper towel and cut in bite-size pieces
All spice seasoning (a mixture of paprika, cayenne, garlic powder, ginger powder, turmeric, cinnamon and cardamom)
1 cup red lentils
1/2 cup quinoa
1 heaping tablespoon red miso paste
1 can coconut milk
6 cups water
1-2 teaspoons freshly grated ginger
Salt and pepper to taste
Note: Have other veggies in your fridge? Use them! I say any veggie will be delicious in this soup
Chimmichurri Dressing:
1 bunch Italian Parsley, washed, dried, thick ends trimmed and chopped finely (about one cup)
3-4 garlic cloves, finely chopped
1/3 cup extra virgin olive oil
2 tablespoons red or white vinegar (my personal favorite is rice wine vinegar…has the perfect sweet tang thing going)
1/2 teaspoon kosher salt (taste as you go…you can always add more salt if needed)
1/4 teaspoon red pepper flakes
1/2 Tangerine, skin on cut into rings for garnish
Combine all ingredients in a small bowl or mason jar (makes it easier for storing afterwards and saves you a dish to wash!)
Method:
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add shallots and sauté until golden, about 2-3 minutes. Add turnips, leeks, and mushrooms. Season your veggies with your delicious spice blend and sauté for 5-7 minutes or until veggies have slightly softened and caramelized.
Add the garlic. Cook until fragrant while stirring frequently, about 1 minute.
Pour in the quinoa, lentils, coconut water and the water. Add 1 teaspoon salt, 1 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add kale and ginger. Continue simmering for 5 minutes or until the greens have softened to your liking.
If you need to add more water to you soup, remember to adjust seasoning accordingly!
Serve with warm bread and endless scoops of Labneh!
“I love the green sauce so much and have my last little bit of soup left for lunch today. I really appreciated your personal tips, not the typical here’s how you should do it, but here’s how I like to do it. Specifically using more of the product, for example the skin on the ginger and turmeric.”
-Daveena
“I really enjoyed this immersive, fun two hours! Cooking along, learning outstanding tips all along the way, not to mention the smells and tastes of everything we made. Mahsa's depth of culture and cooking smarts along with her humble and warm teaching style was spot-on. I would recommend her classes to people at all levels in the kitchen. She has such a great way of inviting her students into the process, bringing out their knowledge while passing along hers. And when the time was over, I just called out "dinner's ready" to my family. It was like playing instead of cooking because Mahsa emphasized the spark and vitality one can bring to their time in their kitchens. Highly recommend!”
-Laura
Ritual
Tea Time
Persian Chaii
1 tablespoon Ceylon Tea
1 teaspoon rose petals
2-3 cardamom pods
Cinnamon stick
2 cups cold water-bring to a boil in an electric kettle or a stove top kettle
Add 1 tablespoon loose tea to the teapot. Pour the hot boiling water over the tea leaves.
Cover the teapot and place it over the cup warmer. Cover the top loosely with a folded napkin. Do not let the napkin come in contact with the heated surface.
Steep the tea for 10-15 minutes, or until the desired color.
Meanwhile boil 6-8 cups of fresh cold water in the electric kettle. Keep very hot.
Use a strainer and pour about 2 ounces of the brewed tea into each tea glass. The strainer will catch the floating tea leaves.
Fill each glass with freshly boiled hot water. Adjust the color to your taste.
If you want to learn more about Persian teas and other recipes/remedies, I highly recommend this blog by Persian Mama!
Masala Chia Blend
1 heaping teaspoon Masala Chia Powder
Milk- I make mine with oat or almond milk
1 teaspoon honey or more depending on how sweet you like your chai!
Hot water
Ground cinnamon to sprinkle on top of my foam!
Combine everything in your favorite mug and savor each sip! If you want more spice and flavor, just add more chai powder. Remember, we all have different taste buds. Adjust everything to your liking.
As I mentioned in class, I like to spoil myself and froth my milk. I use a milk frother like this one.
Remedy
Simmering Potpourii
Breathe easier, cleanse the air, and transform your kitchen into a spa by simmering eucalyptus leaves in a pot of water all.day.long.
Sometimes I add rosemary and rose petals to the eucalyptus. Try your own blend and feel free to make it your own!
I really enjoyed the Moody Persian's "A Recipe, Ritual and Remedy workshop". Mahsa has a welcoming and fun approach to teaching. Not only did we cook an amazing recipe together, learning Mahsa's super helpful tips and techniques along the way; but Mahsa also shared ways to make time in the kitchen something that is peaceful and meaningful. Loved it and would definitely take one of her classes again.
-Milla
