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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Popeye's Dream Soup Indian Recipe

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This recipe for Popeye's Dream Soup Indian is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c red lentils
1 medium russet or gold potato, peeled and diced
1 medium onion, diced
2 to 3 fresh serrano peppers, coarsely chopped
1 1/2 kosher salt
1 medium tomato
1 pound pre-washed spinach
1 Tbs canola oil
1 tsp black or yellow mustard seeds
1 tsp cumin seeds
Directions:
Directions:
Place lentils in a large saucepan or Dutch oven and add water to cover. Give them a good rinse, stirring with fingertips. Drain water. Repeat once or twice. Then pour in 4 cups of water and add the potato, onion, chiles, salt, and whole tomato.
Bring water to rolling boil over med-high heat. Fish the tomato out and transfer to a bowl.
Reduce heat to medium and cover pan. Let lentil medley simmer, stirring occasionally, until the potato is fork-tender and the lentils are now yellow, about 15 minutes.
While soup is simmering, remove loose skin over the bowl. Discard skin, add tomato to pot. Pile spinach on and cover. Let simmer until spinach wilts, about 5 minutes.
Meanwhile, heat the oil in a small skillet over med-high heat. Once oil shimmers, add mustard seeds, cover, cook about 30 seconds. Turn off the heat and sprinkle in cumin seeds. Immediately transfer all to a small heatproof bowl. Don't let it burn.
Once the spinach has wilted, ladle a third of the contents to a blender or use immersion blender. Make it a smooth puree. You can stir in the spiced oil and seeds or serve as garnish.
Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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