Red Lentil & Black Barley Soup + Inaugural MNSC

14 Nov

Ever since I left Calgary I’ve been craving a gathering just like #yycMNSC that my friend Dan started. So after meeting Annie, a longtime Twitter friend, in-real-life, we decided to start it up here!

Ready for their close-ups.

Monday Night Supper Club is about trying new recipes and restaurants, going on excursions, connecting with food and the food industry in our city, and, of course, making new friends. The inaugural potluck was yesterday (yes, I know it was a Tuesday) at my tiny studio apartment and what a blast we had! Breanne brought a Pumpkin Cashew Dip that I swear you could use as a body mask; Celia brought Quinoa Falafel Cakes; Carissa brought Savoury Sausage & Cheese Muffins and Chocolate Avocado Pudding; Annie brought Homemade Bread & Garlic Bruschetta; and Erin brought Raw Chocolate Nut Clusters. A very delicious evening indeed!

Coffee Grinder + Spices = Spice Grinder

I modified this Lentil & Barley soup recipe from a favourite healthy-eats cookbook called Enlightened Eating (written by a fellow Canadian Holistic Nutritionist!) and it was a total hit with the group. I like to use whole spices wherever possible and grind them as I need them. Instead of using a mortar and pestel, I just use a coffee bean grinder (that’s never met a coffee bean!) As a general rule, I always double recipes when I’m making soup so I’ve got lots leftover to freeze. Yum!

Red Lentil & Black Barley Soup – modified from Enlightened Eating

1/2 cup black barley, soaked for 2-3 hours (or regular — I just happened to have picked up this heirloom variety at Whole Foods)
1/2 cup red lentils (yellow split peas or any legumes that gets mushy when cooked work well too)
1 Tbsp coconut oil
1 red onion, diced small
1 leek, white part only, diced small
1/4 red pepper, diced small
1/4 yellow pepper, diced small
3 purple carrots, diced small (again, you can use whatever variety you have)
2 tsp fresh ginger, grated
2 tsp garlic, minced
1.5 tsp ground coriander
1.5 tsp ground cumin
1.5 tsp turmeric
2 bay leaves
1/4 tsp cayenne
1 tsp rock salt
4 cups water, boiling
3 collard/kale or other greens, sliced thin
1 can coconut milk
1/4 lime, juiced
cilantro

In a large pot, sauté onion, leek, peppers and carrots until soft. Add ginger, garlic, spices, bay leaves and salt. Cook for 2 minutes more. Add barley and lentils and stir to coat with spiced vegetable mixture. Pour in boiling water and let simmer for 30 minutes or until barley is tender. Partially purée at this point, if you like. Add in greens, coconut milk and lime juice. Garnish with cilantro and serve.

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3 Responses to “Red Lentil & Black Barley Soup + Inaugural MNSC”

  1. Vania November 16, 2012 at 5:30 AM #

    I just moved too… and definitely building up that MNSC-type network is so key :) Love the coffee (spice) grinder, NEED one very soon!

    • jacinthe November 16, 2012 at 9:12 PM #

      they are so handy. and for $15 at zellers, much more cost effective than most fancy mortar & pestels!

      • Vania November 18, 2012 at 1:51 PM #

        Too bad they don’t have zellers in Dublin. Just relocated here! See how it goes… but great tip because that should be the only use for a blade grinder :P

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