http://michellekoen.com Life, filled with flavour Wed, 04 Apr 2012 22:57:21 +0000 en hourly 1 http://michellekoen.com/cheap-eats-4-spicy-lentil-soup/ http://michellekoen.com/cheap-eats-4-spicy-lentil-soup/#comments Wed, 03 Mar 2010 04:33:09 +0000 Michelle http://michellekoen.com/?p=301 stubbornlikeamule years ago with a spicy sausage variation. Because this this recipe is for my brother Jason, who has a ready supply of rotissirie chicken I've modified the recipe to have chicken in it. Of course if you are vego you just skip the chicken. Massel chicken stock is still my vegetarian and non-vego convenience stock of choice. Spicy chicken and lentil soup (serves 6-8- cost per serve $1ish) 2 tablespoon oil 2 cup red lentils 2 onion, finely chopped 3 teaspoon turmeric 3 teaspoon garam marsala 3 teaspoon ground cumin (you could probably skip the turmeric if you were buying new spices) 1 chopped red chilli (or 1 teaspoon chilli paste) Shredded chicken (optional, this soup was originally vego) 4 cup of chicken stock 2 potatoes, peeled and diced (optional, make the soup thicker) coriander to garnish Rinse and pick over the lentils for any discoloured ones. Toast the spices in a medium sized saucepan until aromatic. Add the oil and saute the onion, chilli and chicken until the onion starts to brown. Add the lentils and stir to coat. Add in the stock and potato and bring to the boil. Simmer gently for 20 minutes with the lid half on. Serve with a garnish of coriander and a bit of fresh bread.]]> http://michellekoen.com/cheap-eats-4-spicy-lentil-soup/feed/ 0 http://michellekoen.com/vego-and-lovin-it/ http://michellekoen.com/vego-and-lovin-it/#comments Sat, 31 Oct 2009 06:45:23 +0000 Michelle http://michellekoen.com/?p=179 Spezzatino magazine. I found the whole process eye opening as it showed me how much I've learned about ingredients and nutrition since my days as a cheese and pasta eating vegetarian in High School and University. However, one of my fondest memories from uni days is mornings spent at Vego'n'lovin' it on Rundle Street with one of my dearest friends, Carolyn. We both spent a lot of our spare time (when we were procrastinating about assignments) trying to re-create their soup. We never cracked it. With my return dalliance to plant-based eating I added more beans in my diet. My pantry started to develop a fair collection. I thought I'd give the recipe one more crack and have something pretty special to start my day. I LOVE soup for breakfast. 1tb oil 1 onion, diced 3 stick celery, diced 2 carrots, diced 3 small cloves of garlic, chopped 1tb malaysian style garam masala 1/4 ts cinnamon 1/2 ts ground coriander 1/4c dry fava/broad beans (soaked overnight)* 1/4c dry red kidney beans (soaked overnight, or 1/2c canned)* about 3l chicken flavoured stock 1/4c dry mung beans, washed** 1/4c dry brown lentils, washed 1 tomato, diced 1 ear of corn, or 1 small can Heat the oil in a pressure cooker and cook the onion until golden. Add in the diced carrot and celery and saute for a further 5 minutes or until soft, then stir in the spices and toast until aromatic. Add the stock, kidney beans and broad beans. Bring the liquid to the boil then cook under pressure for 15 minutes. Add in the lentils and mung beans and cook under pressure for a further 15-20 minutes. Add in the corn and tomato and simmer uncovered for 10 minutes. NOTES: *If you don't have a pressure cooker pre-cook all these beans for 45 minutes after soaking overnight. ** Carolyn rightly emailed me back saying she didn't remember mung beans. These are my current favourite bean. The 'correct' recipe would be to replace the mung beans with more brown lentils.]]> http://michellekoen.com/vego-and-lovin-it/feed/ 1