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Love those lentils

Fast-cooking beans are perfect for a spring soup
From the chef | Search restaurants | Archives

April 4th, 2007 issue

COURTESY PHOTO
Vegetables and bright colors help usher in the season.
Lentils are quite versatile. The low, earthy flavor lends itself well to both distinct seasonings and fresh vegetables. Chefs present them as side dishes, soups or as part of the entrée, whole or pureed.
Another advantage to lentils is that they cook quickly and do not require soaking. Make certain, however, to pick out stones and other pieces that sometimes slip through in processing. Also, rinse lentils thoroughly before cooking.
This is a recipe low in fat, high in protein and very popular at Lehká Hlava, a vegetarian restaurant in Old Town near Charles Bridge. The most common variety, red lentils, fade into tan or gold when cooked. Coconut milk softens and sweetens the other flavors, bringing a warm, comfortable glow to the soup.
When storing, cover the container with waxed paper instead of a lid. This will allow the flavors to improve.
Lehká Hlava is located at Boršov 2, Prague 1–Old Town. Tel. 222 220 665.
Vegetable Soup with Red Lentils and Coconut Milk
Ingredients Preparation
2–3 carrots
One quarter of a medium zucchini
1 onion
2–3 stalks celery
1 red bell pepper
1 green bell pepper
2 tablespoons olive oil
20 dekagrams 7 ounces) red lentils
1 liter (1.1 quart) water
1–2 cloves garlic
1 teaspoon French yeast powder
1 deciliter (3.2 fluid ounces) coconut milk
Salt to taste 		Heat olive oil in frying pan then add finely chopped onion and small cubes of celery.
Sautee until the onion becomes
translucent.
Add sliced carrot, chopped zucchini and chopped bell peppers.
Stir and allow to heat, then add lentils.
Again stir and allow the lentils to heat.
Shake yeast over
the vegetables and
lentils, then stir.
Allow to cook for
a few minutes more, stirring occasionally, then pour in water.
Bring water to near a rolling boil, then season with salt and crushed garlic.
Allow to simmer without a lid for approximately 15 minutes.
Add coconut milk. Can be served immediately.


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