Slow-Cooker Lentil Soup with Spinach

  

 Ingredients

4 cups (960ml) homemade vegetable or chicken stock or store-bought low-sodium vegetable or chicken broth

1 1/2 (360ml) cups water

1/2 cup (120ml) dry sherry, white vermouth, or dry white wine

 1/4 cup (60ml) extra-virgin olive oil, plus extra for serving

2 tbsp (30ml) tomato paste

2 tsp smoked paprika, divided

1 tsp cumin pdr, divided

1 tsp coriander pdr divided

2 tsp kosher salt; for table salt, use half as much by volume

1/4 to 1/2 tsp cayenne pepper

 12 ounces  plum tomatoes (340g; about 3 to 4), cored and chopped coarse (about 1 3/4cups) (see notes)

1 1/4 cup (about 8ounces) dried French green lentils , picked over and rinsed

2 medium carrots (8ounces; 226g), peeled and finely chopped (about 1cup)

1 medium yellow onion (8ounces; 226g), finely chopped (about 1cup)

6 medium cloves garlic, minced

4 sprigs thyme

2 bay leaves

5 ounces (140g; 5cups) baby spinach

2 tsp (10ml) sherry vinegar, plus extra for serving (see notes)

Freshly ground pepper to taste

1/2 cup chopped fresh cilantro or parsley leaves and tender stems, for serving (optional) 

 

Instructions

In a slow cooker, whisk together stock, sherry, olive oil, tomato paste, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, and cayenne pepper. Add tomatoes, lentils, carrots, onion, garlic, thyme, and bay leaves. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. 

Using tongs, discard thyme sprigs and bay leaves. Whisk vigorously until the liquid is creamy, about 30 seconds (the lentil mixture will thicken more as it cools). 

If cooking on low, increase temperature to high, stir in spinach, remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon coriander, cover, and cook until greens are wilted and flavors meld, about 30 minutes. Stir in vinegar. Season with salt and pepper to taste. Sprinkle individual portions with cilantro or parsley, if using, then drizzle with olive oil. Serve, passing extra vinegar at the table, if desired. 

 

Notes

A 14.5- or 15-ounce can of petite diced tomatoes, drained, can be substituted for the fresh tomatoes, but the soup will be slightly more acidic. 

Balsamic vinegar can be substituted for sherry vinegar.

Make–Ahead and Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, thaw in the refrigerator. Reheat gently before serving, adjusting consistency with water as needed. 

 

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Japanese Rice Omelet

 This name of this Japanese comfort food comes from English and means omelet and rice, but omurice (pronounced omuraisu) is so much more than omelet served with rice, as it comes with a hearty gravy and the egg itself is prepared in a unique and very exact way so that when you cut it up, it almost pours over the rice.

Ingredients for Omurice: 

Worcestershire sauce - 2 tbsp. 

Mirin - 1 tbsp. (alternative: dry sherry) 

Teriyaki sauce - 1 tbsp. 

Soy sauce - 1 tbsp. 

Garlic powder - 1/4 tsp. 

Ketchup - 1/3 cup 

Butter - 1 oz 

Small onion - 1/2 (diced) 

Ketchup - 1 oz 

Eggs - 4 (beaten) 

White rice - 2 cups (cooked) 

Salt and Pepper - as needed

Method of preparing the Omurice: 

Mix Worcestershire sauce, mirin, soy sauce, teriyaki, garlic powder, and ketchup in a pan and heat until the sauce reaches a boil, then stop. If too thick, add water. 

 

Melt 1 tablespoon butter in a pan and add the onion. Fry until soft and lightly browned. 

 

Add ketchup, salt, and pepper into the same pan, and then stir. Finally, add the rice and toss the contents together to evenly distribute the flavors. Plate the rice in an oval shape. 

 

Melt 1 tablespoon butter in a pan and beat  2 eggs well adding little water/ milk till fluffy, add seasonings. Spread the egg mixture all around the pan, let the omelet cook, once the top is almost cooked, add half the rice fold the omelet into half or with kitchen napkin, shape it like football, top with spicy sauce if you prefer,serve hot.

Repeat with the other 2 eggs, make omelet, spread remaining rice, fold it and serve hot with some sauce.

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Famous Mushroom Soup

 INGREDIENTS

 2 1/2 pounds button mushrooms, washed and chopped

1 large onion, diced small

2 cloves garlic, minced

1 sprig fresh thyme

1/4 cup dry sherry (optional)

8 ounces (2 sticks) unsalted butter

1 cup all-purpose flour

1 bay leaf

3 quarts beef broth or stock (or the equivalent made with beef bouillon cubes)

2 cups heavy cream

1/2 teaspoon ground nutmeg

salt and pepper to taste

 

PREPARATIONS

In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat. 

Add the onion, garlic, bay leaf and thyme, and cook until translucent. 

Add the chopped mushrooms and cook until most of the water comes out of them. 

Add the sherry, if you like, and reduce by 1/2. Add the flour and stir well to avoid lumps (if you do get some, it's okay- they can be pureed out later). 

Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch. 

When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. 

Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste. 

Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender. 

This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.