CaseT
TVWBB Platinum Member
The ex-vegetarian wife likes to have at least one meatless meal a week. She was out of town all last week and had a horrible time with flights coming home so I made one of her favorite dishes. I've been making this for a number of years. Its very hearty and has great flavor. It's super simple to make. The hardest part is chopping the veggies. The only thing that I did different from below is I added squash from our garden. You could add cauliflower, smoked chicken thighs, chorizo, or soy chorizo if you want.
Dutch oven or other heavy bottom pot.
8 cups of veggie, or chicken stock
2 cups dried lentils.
1 small onion chopped
3-4 large carrots diced
3-4 celery stalks diced
1 28 oz can of diced tomatoes
6-8 thumbs of garlic minced
2-4 teaspoons sea salt (add more or less to taste)
1 teaspoon ground coriander
1 teaspoon thyme leaves
1-4 (I used 3) teaspoons toasted curry powder
1 teaspoon cumin
fresh ground black pepper to taste
(optional 2-3 cups of cubed squash (kombocha, acorn, etc)) Add when adding broth and lentils.
1/4 cup olive oil
Heat olive oil in DO over medium heat. Add onions give a good stir to coat in oil. Sweat onions until translucent. Add carrots and celery, continue to cook until onions start to caramelize. While the trilogy is cooking toast the curry powder in a small pan until fragrance releases. Once onions start to caramelize add all the other spices and garlic to pot. stir and cook for 1-2 minutes. Add in tomatoes, broth & lentils. Simmer for 1 hour or until lentils are cooked through. Remove 4-6 cups of soup solids from DO. Carefully blend the solids in blender or with immersion blender until smooth. Add blended soup back in and stir. Serve with warm flat bread
Flat bread:
2 1/4 teaspoons active yeast
1/2 teaspoon sugar
1 3/4 cup flour
1 teaspoon course salt
1 tablespoon fresh thyme
3/4 cups water +/-
1 teaspoon oil
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.
Dutch oven or other heavy bottom pot.
8 cups of veggie, or chicken stock
2 cups dried lentils.
1 small onion chopped
3-4 large carrots diced
3-4 celery stalks diced
1 28 oz can of diced tomatoes
6-8 thumbs of garlic minced
2-4 teaspoons sea salt (add more or less to taste)
1 teaspoon ground coriander
1 teaspoon thyme leaves
1-4 (I used 3) teaspoons toasted curry powder
1 teaspoon cumin
fresh ground black pepper to taste
(optional 2-3 cups of cubed squash (kombocha, acorn, etc)) Add when adding broth and lentils.
1/4 cup olive oil
Heat olive oil in DO over medium heat. Add onions give a good stir to coat in oil. Sweat onions until translucent. Add carrots and celery, continue to cook until onions start to caramelize. While the trilogy is cooking toast the curry powder in a small pan until fragrance releases. Once onions start to caramelize add all the other spices and garlic to pot. stir and cook for 1-2 minutes. Add in tomatoes, broth & lentils. Simmer for 1 hour or until lentils are cooked through. Remove 4-6 cups of soup solids from DO. Carefully blend the solids in blender or with immersion blender until smooth. Add blended soup back in and stir. Serve with warm flat bread
Flat bread:
2 1/4 teaspoons active yeast
1/2 teaspoon sugar
1 3/4 cup flour
1 teaspoon course salt
1 tablespoon fresh thyme
3/4 cups water +/-
1 teaspoon oil
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.
