Friday, March 15, 2013
FFWD Orange-Scented Lentil Soup
After a lot of travelling, we were finally home all weekend. Despite the warm, sunny weather I really felt like spending a day cooking. I miss cooking so much when I'm not here. On Sunday I made the mocha cookies, banana bread, wild rice casserole, two soups, and Sunday dinner (salmon in phyllo, pan fried sunchokes, and stewed green beans). We didn't eat dinner until almost 9 o'clock and my feet were killing me by the end, but it was fun and I love starting the week with so many of our meals already prepared. Given everything I was working on, I was really pleased by how easy this lentil soup recipe sounded. I love ginger but absolutely hate grating it, so I was thrilled that it only needed to be coarsely chopped because it was going to be pureed anyway. The soup came together very quickly, and was ready in not much more than hour. Paul pureed it using the immersion blender and put it away. The next night when I took it out to serve dinner, I realized that the immersion blender just wasn't enough. There were still large pieces of orange rind, cloves, etc., floating in the soup. I put the soup in the real blender and blended it until it was very uniform. This, I think, is my only complaint about the soup. I thought the extra blending was necessary because of the large pieces of aromatics, but I much prefer my soup with some texture. When I'm eating lentil soup I like to be able to distinguish the lentils. This had a great flavor, but I just wasn't a big fan of the smooth texture. I think if I made this again I might zest the orange and grate the ginger to make the pureeing step less necessary.