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View Full Version : By Special Request of Rocksteady (NIL STEW or TAG SOUP) recipes



newhunterette
07-02-2008, 08:01 PM
PUREED LENTIL SOUP


1 Tablespoon olive oil
2 large onions, chopped
1 small hot pepper, finely chopped
8 cups water
1 cup split lentils, rinsed
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
Pinch of saffron
2 Tablespoons white rice, uncooked
1/4 cup lemon juice

Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes. Puree; then return to saucepan and reheat. Stir in lemon juice; then serve.


LENTIL AND TOMATO SOUP
1 cup lentils, rinsed
7 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
4 cloves garlic, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.



LENTIL AND VERMICELLI SOUP
The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

1 cup lentils, rinsed
8 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cumin
1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
1/3 cup vermicelli, broken into small pieces
Place lentils, water, salt, pepper, and cumin in a pot and bring to boil. Cover and cook over medium heat for 25 minutes.
In the meantime, heat oil in frying pan; then sauté onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes.
Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well-cooked.

CHICKPEA SOUP

1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown. Add frying pan contents with the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked.


TOMATO AND CHICKPEA SOUP

1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
4 Tablespoons finely chopped coriander leaves
2 cups cooked chickpeas
2 cups tomato juice
6 cups water
1/4 cup white rice, rinsed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon allspice
1/8 teaspoon cayenne
Heat oil in saucepan; then sauté onions and garlic over medium heat for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.


BROAD BEAN SOUP
Fresh broad beans are best for this recipe, but pre-cooked fava beans can also be used.

2 cups large broad beans, soaked for about 24 hours
8 cups water
1 Tablespoon olive oil
2 Tablespoons grated ginger
2 cloves garlic, crushed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1/4 cup lemon juice
2 Tablespoons finely chopped parsley

Drain beans and remove skins. Place beans in saucepan with water and bring to boil. Cover and cook over medium heat for 1-1/2 hours or until well-cooked. Allow to cool. Puree in a blender; then return to saucepan and bring to boil, adding more water if necessary. Stir in remaining ingredients, except parsley, and bring to boil. Cook over medium heat for 5 minutes, stirring a few times. Place in bowls; then garnish with parsley before serving.
Note: Cooked fava beans - another name for broad beans - in cans can be substituted for the dry broad beans. The fava in cans are usually cooked with their skins, and hence the soup will be much darker in color. Substitute 4 cups of the canned fava for the 2 cups of the dried. Combine with remaining ingredients, except parsley, and purée; then bring to boil and cook for 5 minutes over medium heat.


BROAD BEAN AND VEGETABLE SOUP
2 cups large broad beans, soaked for about 24 hours
1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
1 hot pepper, finely chopped 2 medium tomatoes, chopped into small pieces
1 medium carrot, finely chopped
1 medium potato, diced into 1/2-inch cubes
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
8 cups water

Drain beans, remove skins, and set beans aside.
Heat oil in a saucepan; then sauté onions, garlic, and hot pepper for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.
Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans. If the cooked fava beans are used, cook the soup for only about 40 minutes.


VEGETABLE SOUP
A touch of ginger adds a lot to this soup.

2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin

Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to boil. Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done.

These recipes were part of the HBC Cookbook added in honour of BSA3006 for his unfilled tags of 2007 and now to be dedicated as per Rocksteady's request for the "NIL" draws of 2008.http://www.gunandgame.com/forums/images/smilies/naughty.gif