16 December 2010
Delicious Photo Found HERE
Last time, we had salad. People usually start a meal with a salad, I thought. So why not move on ahead to the soup course?
I found two delicious sounding soups which would go excellent with the aforementioned (and posted about) salad. They're vegetarian, but if you crave meat in your soups and stews like I do, a bit of beef or more traditionally, lamb, would go great in both of these. Enjoy!
Middle Eastern Vegetable Soup
•3 white potatoes, chopped
•1/2 yellow onion, cut into eighths
•4 carrots, sliced
•1 clove garlic, crushed
•1 celery stalk, sliced
•1/4 cup fresh parsley, finely chopped
•1/2 cup fresh string beans or canned
•1/4 teaspoon black pepper
•1/4 teaspoon cumin
•1/8 teaspoon ginger
•1/4 teaspoon salt
•4 cups water
•3 cups canned tomato sauce
•1 8oz can tomato paste
What to do:
Combine water, tomato sauce and paste in a large saucepan and put on medium heat. Stir well. This will make your soup base. Add water or more tomato sauce as desired and then add in your vegetables and spices.
Bring soup to a boil, reduce heat to low-medium and let simmer for 45 minutes or until vegetables are tender.
**This recipe is from About.com's Middle Eastern food site and is totally worth reading for the comment underneath. I love it when people share personal stories about food.
Middle Eastern Lentil Soup (if anyone knows the Arabic/Farsi names to these, I'd LOVE to have them!! Calling everything "Middle Eastern ____ Soup is a bit bland.)
What You'll Need:
1 cup dried lentils
2 tablespoons olive oil
1 onion, chopped
1 medium red bell pepper, chopped
1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 cups water
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh parsley
What to do:
Rinse lentils, getting rid of any debris or lentils that look blemished; drain.
Heat your oil in a large saucepan over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add fennel seeds, cumin and ground red pepper; cook and stir for 1 minute.
Add water and lentils. Bring soup to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Stir in salt and simmer for 5 to 10 minutes or until lentils are tender. Stir in lemon juice.
Top with yogurt and sprinkle with parsley once you've ladled soup into individual bowls.
**This one sounds like it would be FABULOUS with some lamb. I LOVE stew this time of year, and a hearty meat stew always hits the spot. But I'm willing to try it without, as per the recipe. This one was found at TLC's Cooking Site.
I'm contemplating a Middle Eastern soup and salad night here soon. Perhaps this weekend? My mom is coming down for a visit and I think that would be the perfect menu for a chilly Sunday afternoon.