REC - Chickpea Curry / Copper Carrot Pennies / Lentil Soup - RFC
Cookbook page 29

rec.food.cooking - cookbook - page 29
Soups, Salads & Vegetables

Chickpea Curry

This great little dish was in a travel magazine like Arizona
Trailways, or
whatever. The author said he got it from a monk in Thailand or Laos. I
forget. The dish was usually cooked up and left in the kitchen so any
late
night visitors or returning monks would have a hearty dish to eat.

1 clove garlic
2 coriander (cilantro) roots (or substitute leaves and stems)
1/2 teaspoon whole black peppercorns
2 tablespoons oil
1 tablespoon curry powder
1 cup (240 ml) coconut milk
1 potato, peeled and cubed
1 cup (about 200 g) cooked chickpeas -or- canned
2 tomatoes, sliced into wedges
10 basil leaves
2 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar or honey

In a mortar, pound the garlic, coriander, and peppercorns to form a
paste. Heat the oil and briefly fry the paste, then add the coconut
milk,
stirring well. Stir in the remaining ingredients in order, bring to a
boil, and
simmer until the potatoes and chickpeas are cooked al dente. Serves 2.

Source: Notbob - California, USA


Copper Carrot Pennies

2 pounds (1 kg) carrots, sliced, salted, and partially cooked
1 green pepper, sliced
1 medium onion, sliced
1 can tomato soup
1/2 cup (120 ml) salad oil
1 cup (about 190 g) granulated sugar
3/4 cup (180 ml) vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce

Partially cook the sliced carrots and let them cool. Drain the carrots
and
layer them with the onion and green pepper in a dish. Combine
remaining
ingredients in a blender and pour over the carrot mixture. Marinate
refrigerated for two days before serving.

Source: Karen (GREYKITS) - Colorado, USA


Lentil Soup

1-1/2 cups (about 300 g) lentils
3 strips bacon, cooked and crumbled
2 onions, chopped
4 cups (1 l) chicken stock
1 pound (1/2 kg) tomatoes, canned
1/4 teaspoon dried thyme
1 bay leaf
1 clove garlic, chopped
1 stalk celery, sliced
1 large carrot, sliced

After bacon is fried, cook onions, garlic, celery, and carrot until
transparent. Combine lentils and vegetable mixture in pot with stock
and
spices. Cook until lentils are tender. Add tomatoes and bacon. Heat
and
serve. Serves 6.

Source: Christine Dabney - California, USA