Monday, January 31, 2011
Red Lentil Soup with Diver Scallops - serves 4 with leftovers
Anyway, hence the vegetarian soup. You can omit the scallop if you choose, but I have to tell you, it's pretty amazing. Just season both sides with salt and pepper, place in a hot skillet with a little olive oil, pan sear on each side for about 3-4 minutes and you're done. You can do it as fast as you can say Twinkie.
1 1/2 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 baking potato (6 ounces), peeled and cut into 1-inch dice
1 rounded cup red lentils (8 ounces)
1 1/2 quarts vegetable stock or broth
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the potato, lentils and stock; bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.
Puree the soup in batches and return it to the saucepan. Add the cumin, cayenne and lemon juice and season with salt and pepper. Ladle the soup into bowls and serve.