I was a vegetarian once. It lasted for a few weeks. I’m not sure what possessed me to try vegetarianism in the first place, but I was 12 years old and was momentarily moved by the plight of my animal friends upon watching a documentary on animal cruelty. The video was terrible- images of crazed, caged chickens and rows and rows of cows, held hostage within tiny stables so that a nation of obese Americans could eventually feast on their flesh.
I was disgusted and decided that from that day forward, my lips would not make contact with any sort of animal meat again. And then, a few weeks later, my family ordered ribs, from the sadly departed Rosa’s Roaster in Santa Cruz. And I had a small nibble, and I kissed vegetarianism goodbye forever.
That being said, some of my close friends particularly the desi ones ARE the non animal eating kind, and one of my favorites, S* was stopping by for some dinner. I decided to make a couple dishes- a soup, and a pasta dish that made good use of all the leftover vegetables from my CSA box at home. This week- my CSA box was filled with leeks, and I decided to make a twist on the traditional Potato Leek soup by swapping out some of the potatoes, for lentils to make the dish a little more protein rich.
I followed the Lentil Leek Soup with a main course of Pasta with Morel Mushroom sauce. I picked up the morels at Rainbow Grocery- they are in season now, and I felt that the nutty, rich flavor of the morels would make for a delicious sauce. I picked up a bottle of organic wine, the 2010 Pircas Negras Torrontes. This paired perfectly with this meal- its a wine that is clean flavored, with some hints of grapefruit flavor and grass.
Lentil-Leek Soup
*1 cup pink lentils (washed)
*2 leeks, (just the bottoms), rinsed and cleaned, finely minced
*4 cloves garlic
*1/2 inch piece of ginger
*1/2 tsp turmeric
*1/2 tsp garam masala
*1/2 tsp cayenne
*mustard seeds (1/2 tsp)
*cumin seeds (1/2 tsp)
*curry leaves (6)
*salt and pepper to taste
*cream
*chopped chives
1. Boil lentils in about 6-7 cups of water until soft- about 30 minutes. While water is simmering, add turmeric, garam masala, chili powder, 1 tsp salt, and ginger.
2. While lentils are boiling, sauté minced leeks and garlic under medium high heat, preferably in butter. Cook until leeks and garlic is golden brown.
3. Add leek/garlic mixture to pot of lentils.
4. When lentil/leek mixture is cooked, remove from pot and puree until smooth.
5. In a small saucepan, heat 1 tbl ghee or oil, and fry curry leaves, cumin, and mustard seeds on high heat for one minute. Add spices to pureed soup and salt/pepper to taste.
6. Ladle soup into small serving bowls, and garnish with chives. Drizzle whipped cream on top of each bowl and enjoy.
Morel Mushroom Pasta (for two)
8 oz penne
2 tbls butter
1/4 cup cream
1 handful of morels, fresh, minced
2 handfuls of cremini mushrooms
1/2 onion
2 cloves garlic
1 tsp chopped oregano
1/4 cup dry white wine
2 tsp flour
salt, chili flakes and pepper to taste
1. Finely chop onion and garlic and set aside. Chop mushrooms and set aside in a separate bowl.
2. Boil pasta in salted water until al dente, set aside
3. Heat butter on medium high heat in skillet
4. Add onion and garlic and sauté till golden brown. Add oregano and cook for a minute.
5. Add mushrooms and cook until soft and translucent
6. Add cream, white wine and flour, cook until mixture reduces (approx 3-5 minutes)
7. Add salt, chili flakes and pepper
8. Turn heat down to low and add pasta into skillet. Mix until sauce is well covering pasta.
9. Serve immediately.
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