wild rice and curried crimson lentil soup
 
makes 10 servings 
 
1/2 cup  minnesota extra fancy wild rice
2 Tbsp  olive oil
3/4 cup  onion, diced
1 cup  carrot, diced
1 cup  celery, diced
1-1/2 Tbsp  garlic, chopped
12 oz.  petite crimson lentils
2 tsp  curry powder or to taste
1/4 cup  dry sherry
6 cup  chicken or vegetable stock
  salt and white pepper to taste
1/2 cup  heavy whipping cream
  roasted pepitas (pumpkin seeds) as garnish
  plain yogurt as garnish
  sliced scallions as garnish
 
cook wild rice according to package directions, drain and set aside. heat 
olive oil in large pot. stir in onions, carrots, celery and garlic, sauté 
until onions start to caramelize. stir in petite crimson lentils and curry 
powder, then mix well. deglaze pot with dry sherry (see note below). add 
stock and bring to a boil. cover and simmer for about 30 minutes or until 
lentils begin to dissolve and thicken soup. adjust flavor with salt and 
pepper, continue to simmer until lentils have dissolved. transfer soup to 
food processor and process until smooth. strain soup into clean pot. stir 
in heavy whipping cream and bring back to a simmer. stir in wild rice and 
heat through. garnish soup with roasted pepitas, a sprinkle of sliced 
scallions and a tablespoon of yogurt. 
 
note: to deglaze is to swirl or stir liquid or dry sherry in the bottom of 
the pan to dissolve cooked food particles remaining on the bottom. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 75725) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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