-new Le Creuset dutch oven (and a Wolfgang Puck one, not featured here, but also new and exciting!)
-new Turkish cookbook from our favorite Turkish family, the Kiran's
-new onion chopper
-new cutting boards
-new Pampered Chef measuring pour cups
-new wooden utensils
-new pinch pots
-new plates/bowls
See what I mean? A lot of new toys (and this is only some). All the fun! We feel so spoiled by all the outpouring of love from our friends and family and our kitchen is certainly happier for it. I think I hadn't realized how far the blog has impacted with those we know and love, because people really went nuts with an outpouring of fun kitchen gadgets because I think they knew we would use them, no matter how bizarre they may be! So many thanks and much love in return, friends.
Cooking Notes: As previously mentioned, we had to skip on the fenugreek the first time we made this, simply because no matter where we went in Williamsburg (every single grocery store), we couldn't find it. We also didn't use lamb or beef scraps like it called for, because we didn't have any on hand and didn't want to change our recipe list for the week just to have some on hand! Some of the spices also called for them in seed form to be crushed, but we just had the already ground spices to use.

1 carrot, diced
1 tbsp ghee
3-4 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fenugreek
2 tsp tomato paste
1 tsp sugar
3 oz. red lentils, washed
2 pints beef stock
2 dried chilies
Fresh ground S&P
Small bunch of parsley and mint, freshly chopped
Plain Greek yogurt, for serving
Brown the onions and carrot in the ghee. Stir in the spices and garlic, cooking for 1-2 minutes. Stir in the tomato paste, sugar and lentils, then pour in the stock. Stir well and bring the liquid to a boil. Pop in the chilies, cover the pan and simmer gently for 30-40 minutes, stirring occasionally, until the lentils have pulped up and thickened the soup. Remove the chilies and season to taste. Swirl in half the shopped herbs then sprinkle the rest over the top. Serve with yogurt and bread and enjoy!
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