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diff --git a/recipes/lentil_soup.html b/recipes/lentil_soup.html deleted file mode 100644 index 942e746..0000000 --- a/recipes/lentil_soup.html +++ /dev/null @@ -1,61 +0,0 @@ -<!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" width="300" height="287"/> - <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> |