"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CARROT - RED LENTIL SOUP WITH ASIAN SPICES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 17, 2009


2 Tbs. butter
1 1/2 Tbls. grated fresh ginger
1/4 tsp. cayenne
1/4 tsp. allspice
1/4 tsp. cumin
1/2 tsp. curry
1/2 tsp. ground coriander seeds
3/4 sliced onions
3/4 cups peels sliced parsnips
4 cups scrubbed carrots
1/2 cup sliced celery
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 Tbs. lime juice
Optional - lime zest for garnish

In a 3-quart sauce pan, melt butter over low flame, stir in ginger and spices, cook for 1 minute; add onions, parsnips, carrots, celery; season with salt & pepper. Raise flame to medium and cook for 10 minutes, soften but do not brown veggies. Stir in lentils and rice, mix well with veggies. Add stock, bring to a boil, lower heat, cover pot, simmer for 30 minutes. Puree soup until smooth. Return soup to saucepan, bring back to a boil; stir in lime and coconut milk.




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