Supa de linte cu quinoa (Quinoa Lentil Soup)

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Cand eram mica nu-mi placeau deloc ciorbele. Mancam doar supa „galbena”, adica de pui, cu galusti. De fapt, este impropriu spus ca mancam doar din aia, pentru ca ai mei ma cam obligau sa mananc si bors (la noi, in Moldova, orice ciorba acra se numeste bors) cu muuulte zarzavaturi puse la conserva pentru iarna. Pe care, efectiv, le uram. De-aia mi-a zis vara-mea la un moment dat: „Inghite-le si tu nemestecate, ca sa nu le mai simti gustul”. Ceea ce am si facut, de altfel…

Intre timp, am mai crescut si eu… si am descoperit gusturi noi. Acum as manca tot felul de ciorbe, dar pe aia cu zarzavat tot nu cred ca as manca-o 😀

Supa de linte se numara printre preferatele de la noi din casa. De fapt, copiii ar manca fix 4 supe: cu galusti (ce surpriza!!), de linte, de rosii si, mai nou, Vlad mananca si de mazare.

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Voi incepe cu cea de linte, pentru ca este si post acum.

Ingrediente (pentru vreo 8 portii, depinde de ce apetit aveti)

  • 500 g linte rosie
  • 2-3 morcovi
  • jumatate de telina
  • 2-3 cepe galbene
  • 1 pastarnac
  • 1 radacina patrunjel
  • 1 cartof mare
  • 2 linguri quinoa
  • 1-2 lingurite pudra de curry
  • 1/2 lingurita turmeric
  • 1/2 lingurita boia dulce
  • sare dupa gust

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Metoda de preparare

  1. Punem lintea la inmuiat si o lasam peste noapte.
  2. O spalam bine si o punem la fiert, acoperita cu apa.
  3. Intre timp, spalam bine de tot quinoa sub jet de apa rece, apoi o punem la fiert. Trebuie sa fiarba cam 20 de minute, apoi acoperim si o lasam sa se raceasca.
  4. Fierbem cartoful separat, in coaja, pentru ca are foaaarte mult fier, pe care il pierdem daca il curatam.
  5. Cand incepe sa fiarba lintea, lasam tot 20 de minute si adaugam legumele taiate grosier. Nu are sens sa va chinuiti sa le taiati foarte mici pentru ca oricum le pasam la sfarsit.
  6. Fierbem supa inca 20 de minute, apoi oprim focul si lasam sa se racoreasca putin.
  7. Eu pastrez 1 morcov, o bucatica mica de telina si cartoful decojit pentru supa, restul le arunc. Folosesc mai multe deoarece radacinoasele contin multe minerale care raman in zeama.
  8. Buuun… pasam supa, la care adaugam quinoa si condimentam cu curry, turmeric, boia dulce si sare.
  9. Daca vreti ceva iute, puteti adauga si niste piper cayenne. Nerecomandat copiilor mici, totusi.
  10. Pai… pofta buna!

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When I was a little girl, I hated soups. I was eating only „yellow soup”, as I called it, meaning chicken soup with semolina dumplings. In fact, I wished I could it eat only that.

My parents were kind of forcing me to eat all kinds of soups with many many many vegetables canned for the winter. Well, Romanians used to do that – can vegggies. My mother had a pantry with a lot of bottles filled with a pepper, parsley, lovage, carrot and I don’t know exactly what else mixture. We used to do that because we couldn’t find many vegetables in winter.

Another thing you should know about the soups from Moldavia (my native region) is that they are all sour because they contain a fermented liquid called „bors” (you may read it borsh). As much as I appreciate borsh right now, that much I hated it back then. This is the reason why my cousin once said to me: „Don’t chew the vegetables, just swallow them. This way you won’t feel the taste anymore.” Which I obviously did!

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I’m a grown up now and I have discovered new tastes and flavors since. But I still believe that I wouldn’t eat the canned vegetables soup 😀

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Lentil soup is very much appreciated by my family. My kids would eat only 4 kind of soups: the yellow soup (the one I previously told you about, you know the chicken soup with dumplings), lentil soup, tomato soup and Vlad has a new passion for peas soup.

So here is my recipe for lentil soup.

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Lentil Quinoa Soup

Ingredients (makes about 8 servings)

  • 500 g red lentils
  • 2-3 carrots
  • 1/2 celeriac
  • 2-3 yellow onions
  • 1 parsnip
  • 1 parsley root
  • 1 large potato
  • 2 tbsp quinoa
  • 1-2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 2 liters cold water
  • salt to taste

Directions

  1. Soak the lentils overnight in a large bowl filled with water.
  2. Rinse and drain. Place the lentils in a large pot and cover with water. Bring to a boil, reduce the heat and simmer for 20 minutes.
  3. Meanwhile rinse the quinoa really well under cold water. Transfer in small pan, cover with water and cook for 20 minutes.
  4. Also thoroughly wash the potato and cook it with the peel on. Not many people know that the potato contains a lot of iron which will be lost if you peel it. So place it in a pan with water, bring to a boil and cook until soft. Try it with a fork.
  5. Roughly chop the veggies. Add them to the soup pot, bring to a boil again and simmer for 20 more minutes. Turn the heat off and let cool a little bit.
  6. Blend the following: lentils, 1 carrot, a small piece of celeriac, the potato (peel it after it’s cooked) and the quinoa. I boil more vegetables because they bring more minerals to the soup, but if you blend them all the lentils flavor will be lost.
  7. Add the spices and a pinch of cayenne pepper if you want it hot. Not good for small children though.
  8. Enjoy your lentil soup!

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