roasted garlic and carrot lentil soup with crispy brussels sprouts

roasted garlic and carrot lentil soup with crispy brussels sprouts

When I told Dan this is too simple to put on the blog, let’s just say he might’ve called me crazy. Yes, it’s simple. Ridiculously simple. But when he said “not everyone who roasts a whole head of garlic will think to turn it into a soup,” well, he makes a point.

Roast your garlic and a pound of carrots for 45 minutes to an hour, and you’ll have something so wonderfully flavorful you’ll want to do very little to it.

But maybe you’ll want to add shredded, crispy bits of brussels sprouts…which REALLY elevates this whole dang thing. I’m not even spreading lies. Just don’t buy an entire stalk of em along with other heavy things from a farm that doesn’t offer bags cause, that’s not so simple. (Totally worth it, though).

You will need:

-1 medium head of garlic
-pound of carrots, peeled or not
-1/2 cup red lentils
-6 cups vegetable or chicken stock
-1 tsp ground cumin
-red pepper, as much as you’d like
-salt, to taste
-olive oil, for pan and roasting

-pound of Brussels sprouts, halved and sliced
-more olive oil

Can you believe that’s it?

Preheat oven to 400 degrees.

Laying the garlic flat on aluminum foil, cut the tops off the head and drizzle olive oil over it. Seal it shut.

Lay your carrots on a sheet pan and toss them in olive oil, salt and pepper.

Put both the garlic and carrots in your oven. The carrots should take about 40-45 minutes to caramelize, and the garlic about an hour.

While that’s in the oven, drizzle olive oil into a preheated pan and add your shredded Brussels sprouts. Stir only occasionally, as you want most of them to be crispy.

When everything is out of the oven, carefully take the cloves out (you can wait about 15 minutes if you have the time) and add them to a blender along with the carrots and enough stock to make a nice puree.

In a pot, gently toast your ground cumin til well-scented. Add a drizzle of oil and your red pepper flakes. You want to infuse that oil with some heat. Then stir in the puree and the rest of the stock. Add the red lentils and simmer til they are cooked.

Pour into bowls and top them with the nutty goodness of Brussels sprouts. Let me know what you think!

lentil and sweet plantain chorizo soup

This was on the very top of my list of older recipes I needed to revisit. And since every new viewer lately has been turning to it, it was time for a new look.

Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what you already have, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve.

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This soup is a combination of spicy, savory, and sweet. You probably already have some of these ingredients at home and if not, it’s still pretty easy and inexpensive to get. Pick yellow plantains that are heavily black-spotted if you like them more on the sweet side like I do. Not entirely black, though. That kind of ripeness turns to mush when cooked.

We’re currently growing a lot of oregano, both Greek and Italian, and that’s the perfect herb to use when involving chorizo. I’ve found beautiful bundles of them at the farmers market yesterday so check out your local market, too. Garlic scapes went into this batch which made this even easier to put together. Yay to no peeling garlic cloves! I’m grateful for easy today seeing that I woke up with flu-like symptoms. I’m adding extra hot pepper to this baby in hopes it’ll heal me!

Lentil and Sweet Plantain Chorizo Soup (serves 4)

-7 oz fresh chorizo, 2 links
-1 small onion, diced
-3 garlic cloves or garlic scapes, chopped
-1 large carrot, sliced
-1 corn on the cob, kernels only (optional)
-1/2 cup red lentils
-5 cups chicken broth (more depending on how brothy you like it)
-1 tsp fresh oregano
-1/4 tsp cumin
-1/4 tsp hot paprika or other red pepper
-1 sweet plantain, halved and sliced
-cilantro, handful, for serving
-sliced red cabbage, for serving (optional)
-salt n pepper to taste

Remove chorizo from its casing and crumble onto a skillet that’s under med-high heat. Stir and crumble some more with a wooden spoon. After about 8 minutes, remove crumbled chorizo from pan and place onto a paper towel to absorb some of it’s oil.

Return pan to medium heat and saute onions, garlic, and carrots for a couple of minutes. If there wasn’t enough chorizo oil left in the pan, use a little olive oil to saute them with. Now add your lentils, corn, broth, oregano, cumin and hot paprika. Simmer til lentils are cooked through. Add the sweet plantain and cilantro. Stir in the crumbled chorizo, cook for another 3 minutes. Add salt and pepper to taste.

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Variations
If you don’t have (or don’t like!) chorizo, give hot Italian sausage a try. Want it to be a heartier bowl of soup? Serve it with avocado. And if you happen to have split peas but not red lentils, use that instead! I love how both lose their shape and become very much part of the broth.

Let me know what you think!

You Have Five Days in New Paltz, Part 2

You Have Five Days in New Paltz, Part 2

During our winter visit in 2017, I remember we quickly drove past a shop in town that had the word CHEESE in it’s name. That’s all I saw. Cheese. We didn’t have time to check it out (every shop closes by 6PM!) but for the next six months, I knew it’d be a priority visit for me if I had a chance to return. Well, a few weeks ago, we walked a couple of miles into town, hangry, and I asked, “Where’s the cheese!? I don’t see the cheese!” Then I remembered all trees were bare the last time we were here. I spotted the only tree-lined block to our right and told Dan it had to be behind them. And there it was, a cheese shop with two entrances, held in what seemed to be a secret block of independent shops.

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At first, I thought it would be similar to World of Cheese in Forest Hills, where, simply put, they sell cheese. But since they’re called The Cheese Plate, I am happy to announce that they sell cheese, but with a cheese-mongers excitement, will put together a cheese board for you to enjoy inside, or outside, their shop. This would be our first meal of day 4. I told them Dan and I enjoy firm cheeses, and we settled on an Italian variety called Piave Vecchio, and Jake’s Aged Gouda. A cross between Parmesan and Asiago, Piave Vecchio crumbled onto the wood. Jake’s was firm and nutty, cut into hearty strips. Then quince paste was added to the board along with pistachios and almonds, olives, slices of apple, and soppressata. They gave us a generous amount of cheese for two people. I’m not complaining.

THEY ALSO SERVE ICE CREAM. And after a walk around town, we decided to return to go get some. We got chocolate, coconut, and blackberry. But alas, this isn’t about the wonderful way we started our 4th day, is it? But look how cute that guy is, handing me creamy blackberry amazingness.

Now, there are many places to eat around here, but when you know you only have 5 days in New Paltz, you eat at the one and only locally sourced Indian restaurant that you fell in love with during your first visit. And you don’t eat there once. If you’re anything like Dan and I, you eat there 3 very magical times and wish you ordered Chicken Masala to take back with you to Brooklyn. This is because every vegetable, cream and butter, is farm fresh. You can TASTE the difference. Coconut samosas? Such a wonderfully sweet departure from the savory potato or meat one we’re used to. The naan? Just look at it.

When we overheard that they serve a buffet on Tuesdays, we changed our plans to accommodate this feast.  Dan truly stuck to his favorite masala and I can’t say I blame him. Tomato and cream have never tasted so rich. We almost thought it was butter.

It was on Tuesday, day 3, that I fell in love with a soup. A thin, extremely fresh-tasting broth, heavy on the cilantro, mildly spiced, reminded me of a cross between my tomato soup and my carrot masoor dal. I kept eating small spoonfuls just to identify everything I could. I gave in and asked them about it, and was told it’s their vegetable soup, pureed with red lentils, and that if I return on a regular day when it’s made to order, it’ll be even better.

IHEARYOU.

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On the 5th day, the day we were set out to leave, I discovered it was their South Indian Mulligatwany. Guys. I’ve had mulligatawny many, many times. But never like this. I am convinced it has to do with the very ingredients they use, and how they use them. When we returned, with our suitcases in tow, needing to catch a train 2 hours from when we sat, I ordered this again. It was thicker. Richer. I think coconut milk was present. I loved it. But is it strange that I love their thinly-brothed version even more? It holds true to what Mulligatawny means: pepper water.

In my version, I use everything I thought I had tasted, and I came so very close to how it actually tasted. And yes, every single veggie and fruit came from the farmers market. I seriously encourage this. Heirloom tomatoes are IN and if I find out you store-bought yours, I already know you will not be able to experience this soup the way I swooningly did.

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A variety of carrots and onions are everywhere. Fresh herbs a must. Fresh spices, yes please. Peppers! Oh my goodness the peppers. Use sweet and ones with heat. You won’t regret it. The color of the soup will also depend on the color of the tomatoes and sorts of peppers you used. Mine were a variety of yellows and reds. It’s lighter-looking than what I had in New Paltz, but that’s also because sunshine lit this bowl up.

 

A Summer Mulligatawny

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 tsp cumin seeds, toasted
  • long drizzle of olive oil
  • 1 small onion or shallot, diced
  • 4 garlic cloves, chopped
  • an inch knob of ginger, grated or finely chopped
  • 1 large heirloom tomato, diced (a pound and a half)
  • 2 carrots, chopped
  • 1 red bell pepper, diced
  • 1 serrano pepper, diced
  • 1/4 tsp turmeric
  • 1/2 tbsp garam masala or maharajah curry
  • 1 bay leaf
  • 2-3 cardamom pods, gently cracked open
  • 1/2 cup dried red lentils (masoor dal)
  • 4 cups chicken or vegetable stock
  • 1/4th cup coconut cream
  • cilantro, chopped

Directions

Gently toast cumin seeds in pot, about 30 secs, then semi-coat with olive oil. Add your onion, garlic, and ginger. Saute for a couple of minutes then add tomatoes, carrots, peppers, and spices. Let the spices perfume your kitchen and then stir in your lentils, add your stock, bring to a boil then simmer for about a 1/2 hr, stirring occasionally. Add coconut cream. Puree with an immersion blender or whatever blender you have. Serve with cilantro. For a heartier meal, also serve with basmati.

Variations
For a thicker soup, add more of the veggies you love, and/or add another half cup of red lentils. Some recipes call for an apple. Why not? You could also use coconut milk instead of cream, I was just aiming for richness here. I welcome any herb you’re growing here, too. Add a dried pepper for extra heat! I ran out of em. OH, and try grilling your tomatoes for a few minutes before adding it into the pot. I know that’s exactly what I’m going to do the next time I make this!

Okay. We didn’t just eat 5 days straight. We walked in the rain, too. We walked A LOT.

And in the walks, there was a heart.

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