The Weekly Whisk - 3/11/21

Musings from a foodie…

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My adoration for Yotam Ottolenghi as a premier chef continues to expand. His cookbook, Simple, is a glorious addition to any cook’s bookshelf. Most recently, I had the opportunity to host a very small, four-person dinner party (with appropriate social distancing) at my home for a small group of us who had all been vaccinated. This was the first time in over a year where we actually had outside visitors to our home for anything more than a drop off. So, I worked hard on the menu and to my delight, the Curried Lentil, Tomato and Coconut Soup was an absolute delight. It is perfect for any gluten-free consumers and a must try. You can make it a couple of days in advance which I highly recommend to allow for the spices and veggies to infuse one another.

To start, dice and fry one onion in olive oil until soft and caramelized. Then, add 1 Tbsp of curry, ½ tsp of red pepper flakes (be careful here otherwise the heat will get you!), 1 ½ inch of ginger paste and mix well. Then, add ¾ cup of red lentils, stir, add 1 large can of diced tomatoes, and 2 ½ cups of water to thin the mixture. Add pepper to taste. Saute for 10 minutes. Then, add 1 can of coconut milk, 1 ½ cups of cilantro roughly chopped and whisk until creamy. Simmer for 30 minutes and add water to desired thinness of the soup. I like my soups pureed or you can leave them with a bit of substance. Your choice. It’s marvelous and the great start of whatever entre you desire. Go for simple…

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