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| author | Dustin Walker <dustin.walker@email.wsu.edu> | 2022-04-08 19:03:41 -0400 |
|---|---|---|
| committer | Dustin Walker <dustin.walker@email.wsu.edu> | 2022-04-08 19:03:41 -0400 |
| commit | 749417e1f5a2571b78574706ba4b1598ee42545d (patch) | |
| tree | c9ba438306432d8ad6b02a756f48715cfebf9594 | |
| parent | 3750e6fb3491b9ff467767b05ffcf3ea31c2b4b0 (diff) | |
lentil soup recipe
| -rw-r--r-- | recipes.html | 1 | ||||
| -rw-r--r-- | recipes/lentil_soup.html | 61 |
2 files changed, 62 insertions, 0 deletions
diff --git a/recipes.html b/recipes.html index 66f4c43..faef853 100644 --- a/recipes.html +++ b/recipes.html @@ -23,6 +23,7 @@ <ul> <li><a href="recipes/butternut_squash_soup.html">Butternut Squash Soup</a></li> <li><a href="recipes/polish_pickle_soup.html">Polish Pickle Soup</a></li> + <li><a href="recipes/lentil_soup.html">Lentil Soup</a></li> </ul> </div> <div class="column"> diff --git a/recipes/lentil_soup.html b/recipes/lentil_soup.html new file mode 100644 index 0000000..f10500a --- /dev/null +++ b/recipes/lentil_soup.html @@ -0,0 +1,61 @@ +<!DOCTYPE HTML> +<html lang="en"> + + <head> + <title>Lentil Soup</title> + <meta charset="utf-8"/> + <meta name="viewport" content="width=device-width, initial-scale=1"/> + <link rel="stylesheet" type="text/css" href="../style.css"/> + <link rel="shortcut icon" type="image/x-icon" href="../favicon.ico"/> + </head> + <body> + <main> + <img class="icon" src="../img/HPR.png" alt="Heilich Pennsylfaanisch Reich" title="Heilich Pennsylfaanisch Reich"/> + <h1>Lentil Soup</h1> + + <p>Lentils are an edible legume, historically eaten in Mediterranian cultures, and later spreading to India and throughout Europe. A lentil soup recipe can be found in De Re Coquinaria, a Latin cookbook thought to be compiled around the end of the Roman Empire in the West, perhaps suggesting that lentil soups have been eaten for millenia.</p> + + <p>This recipe uses red lentils, which are supposed to be best for soups. They get sort of mushy as they cook, thickening up the soup. Goes well in bread bowls.</p> + + <div class="row"> + <div class="column"> + <h2>Ingredients</h2> + <ul> + <li>3/2 cup red lentils (rinsed and drained)</li> + <li>1 cup diced meat (pancetta, bacon, sausage)</li> + <li>14.5 oz crushed tomatoes</li> + <li>1 yellow onion (diced)</li> + <li>1 shallot (diced) (optional)</li> + <li>1 jalapeño/serrano pepper (minced)</li> + <li>3 cloves of garlic (minced)</li> + <li>2 tbs tomato paste</li> + <li>6 cups chicken broth (low salt preferred)</li> + <li>1 tsp cumin (ground)</li> + <li>1/2 tsp corriander seeds (ground)</li> + <li>1/2 tsp salt</li> + <li>black pepper (ground)</li> + <li>corriander leaves (fresh)</li> + </ul> + </div> + <div class="column"> + <h2>Instructions</h2> + <ol> + <li>Cook the meat in a large pot over medium heat, until crisp and the fat has been rendered. (~10 min)</li> + <li>Add the onion, shallot, and diced pepper, add salt, and sweat them till soft and translucent. (~5 min)</li> + <li>Add the garlic and cook briefly until fragrant. (1 min)</li> + <li>Add the tomato paste, cumin, and ground corriander, and cook while stirring. (1-2 min)</li> + <li>Add the crushed tomatoes, chicken stock, lentils, and a pinch of salt, stir and boil briefly. (2-3 min)</li> + <li>Reduce to a simmer, cover, and cook until lentils are tender. (~20 min)</li> + <li>Uncover pot, and cook while stirring, breaking down the lentils to thicken the soup. (10-15 min)</li> + <li>Season with salt and black pepper to taste. Serve in bowl dishes, or bread bowls. Top with corriander leaves.</li> + </ol> + </div> + </div> + + <footer> + <a href="../index.html">Home</a> | <a href="../recipes.html">Recipes</a> + </footer> + </main> + </body> + +</html> |