UPDATE!! SEE UPDATE BELOW!!!!
Tanya Tandoc is at it again: Tempting us with yet another volume of her soup recipes.
Tandoc, the owner of the former Tanya’s Soup Kitchen, has been selling a volume a year for a few years now. This year, she’s putting out a sixth volume, featuring recipes such as French lentil with bacon, lemony chicken rice, broccoli and white cheddar, and brie and pear soup with toasted hazelnuts. The new volume contains 13 recipes in all and comes printed on a set of cards for $10 at Lucinda’s, 329 North Mead, and Cooking at Bonnie’s Place, 9747 E. 21st St. N. The previous five volumes also are available for $10 apiece.
Tandoc also will be putting on a demonstration from 1 to 3:30 p.m. Saturday at Cooking at Bonnie’s, where she’ll also sign cards and give out samples.
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I heard from a frazzled Tanya over the weekend, who told me that she had some trouble with the printing of Vol. 6. But it actually works out for you. One recipe was omitted, so Tanya asked me to share it here. She said she’ll correct the problem in the next printing. In the meantime, here ya go:
Indian Lentil with Spinach
2 Tb olive oil
1 tsp cumin seed
1 tsp ground coriander
½ tsp turmeric
2 tsp hot curry powder
½ inch slice fresh ginger, minced
1 medium onion, sliced
2 cloves garlic, minced
1 can petite diced tomatoes
2 cups red or brown lentils
8 cups vegetable stock or water
Pinch of sugar
Juice of one lemon
1 pound fresh spinach, washed and chopped
1 cup heavy cream
Salt and cayenne pepper to taste
1 tsp garam masala
Chopped fresh cilantro and green onions to serve
Plain yogurt to serve
In a large, heavy pot, heat the olive oil to medium. Add the cumin seed, coriander, turmeric, and ginger and fry for a couple of seconds, until aromatic. Add the onion and garlic and cook until onion starts to brown. Add the tomatoes, lentils, and stock and bring to a boil. Lower heat to a simmer and cook soup until lentils are very tender. Add a pinch of sugar, the lemon juice, and the spinach and cook until spinach wilts. Add the cream and simmer 10 minutes. Season the soup with salt and pepper. Stir in the garam masala and garnish with cilantro, green onions, and yogurt. I like this soup served with rice.