Red Lentil Soup

Another soup recipe! I'm logging it here so I don't forget because it was a big hit. I really liked this soup and it was pretty easy. I know it looks like it has a lot of ingredients, but it really comes together rather quickly. Mr. Heart even liked it and he was a bit wary when I initially proposed the meal. Be generous with the salt and liberally squeeze fresh lemon juice in right before eating. It really adds something that takes this soup to the next level. I used chicken stock, but this could easily be vegetarian.

Red Lentil Soup

inspired by 101 Cookbooks and Orangette

Serves 4 as a main course

1 TBS olive oil

1/2 cup diced onion

3 small shallots

pinch of red pepper flakes

1/2 tsp ground coriander (or more to taste)

1/2 tsp cumin (ditto on taste)

1 1/3 cup of red lentils, sorted and rinsed

1/2 cup brown rice, sorted and rinsed

6 cups chicken stock, vegetable broth, or water (I used half chicken stock, half water)

sea salt to taste (I probably used one or two teaspoons)

1 heaping tsp minced garlic

1 tsp ground coriander

1 tsp ground cumin

2 tsp olive oil

1 tsp tomato paste

1 tsp cornstarch

1 TBS water

1 lemon, cut into wedges

1) In a heavy bottom soup pot, heat initial TBS of oil until shimmering. Add onion, shallots, and red pepper flakes. Sauté over medium heat until they begin to soften and brown, about 4 minutes. Add 1/2 tsps of coriander and cumin and mix until the onions are coated. Cook another minute or so until fragrant.

2) Mix together garlic, tomato paste, and remaining tsps of coriander and cumin in a small bowl. Set aside. Mix together cornstarch and water in another small bowl until incorporated. Set aside.

2) Add stock/water, lentils, and rice to pot. Season lightly with salt. Heat until the soup is just about to boil, then reduce heat to a simmer. Cover and simmer for 30 minutes or until rice is tender. Lentils will break down and turn into a delicious mess.

3) Heat remaining tsp of oil in a small pan. Once warm, add garlic mixture to pan, being careful to keep the heat low so as not to burn the garlic. Let the garlic and spices sizzle for 30 seconds - 1 minute until they take on a little color and become fragrant.

4) Add warm garlic mixture and cornstarch slurry to soup and stir to blend. Cook the soup uncovered for another 10 minutes. Season liberally with salt to taste.

5) Serve with lemon wedges. Squeeze fresh lemon juice over soup as you eat it. Goes great with pita :)

Oven-Fried Almond Chicken and Shells in Lemon Butter Sauce

(pictured with Trader Joe's couscous, rather than original shells side dish)

Just tried this recipe for the first time... usually passed it over because I don't usually keep almonds in the pantry, so I bought some specifically to try this one out. It was really good! The nuttiness of the almonds really gave you something to dig into and this is relatively healthy since it's baked, rather than fried. Yet it still comes out nice and crispy.

I combined the almonds, cheese, garlic, and seasonings in my mini cuisinart to get the almonds nice and finely chopped, then mixed that with the bread crumbs. I also whipped up a quick side of pasta with a little lemon butter sauce, which I've put at the bottom here. Also served this with a light salad. This is definitely going to be a regular in my kitchen (not to mention there is going to be a very similar dish served at a certain large occasion in the spring...).

Oven-Fried Almond Chicken
I think this came from a South Beach Diet cookbook...
9/10
Serves 2

1 cup bread crumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped almonds
1 tablespoons chopped parsley (I didn't have this, so I put in maybe 1/2 T dried parsley)
1 clove garlic, crushed or 1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp dried thyme
1/4 cup extra virgin olive oil
4 thinly sliced boneless skinless chicken breasts

1) Preheat oven to 400ºF
2) In medium bowl, combine bread crumbs, cheese, almonds, parsley, garlic, thyme, and pepper. Mix thoroughly.
3) Place oil in a shallow dish. Dip the chicken in the oil first then dredge in the crumb mixture. Place in a greased shallow baking pan.
4) Bake for 20-25 minutes, or until the meat reaches 170ºF and the juices turn clear. Do not turn during cooking.

Small shells in Lemon Butter Sauce

2 cups small shells
3 TBS butter
flour
2 tsp. lemon juice
2 TBS chicken broth
splash of white wine
salt and pepper to taste

1) Prepare pasta according to package directions. Drain and set aside.
2) Melt butter in a small sauce pan. When frothy, add a little bit of flour and stir until slightly thickened. Add lemon juice, broth, wine, and s&p. Cook until slightly reduced and thickened. Toss with warm pasta.