Friday, June 10, 2011

Lentil soup with recaito

Recaito is a cilantro cooking base, easy enough to make but also easy enough to buy from Goya if you want to try it out before committing to a big batch.  I decided to try it out as a garnish for a soup recently, and I think it added just the right note.  Martha Stewart had a recipe for Yellow Lentil Soup with Cilantro Chutney that I wanted to try it in, and while I thought her version looked very tasty, I usually prefer to alter her recipes a bit.  You can check out hers at the link, and/or try mine.

Lentil Soup with Recaito

Canola oil
Onion, chopped
1 t coriander seeds, ground
2 t fresh ginger, grated
7 c vegetable stock
12 oz lentils, rinsed and picked over
1-2 T lime juice
Recaito for garnish

Heat the oil in a dutch oven or large saucepan and saute the onions, seeds, and ginger.  Add the stock and lentils.  Bring to a boil, reduce heat and simmer partly covered until lentils are soft, approximately 45 minutes.  Add lime juice and salt to taste.  Serve with a large dollop of recaito. 

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