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{August 15, 2008}   “Andy Warhol” Chicken Lentil Soup

So the Hubs wanted lentil soup, when the cat got out of the bag the kids all groaned. And remarks like “Lentil soup is boring!” and “Maybe I should go to bed early.” started flying, LOL. So I try to sell them on this idea of a brand new lentil soup, an “Andy Warhol” Lentil Soup with lots of pretty colors–because they are on an Andy Warhol kick since their last art project with Ms Amy (and by last I mean the most recent, but also the final of the series which they are none too happy about) and trip to the museum. And while they did take the hook a bit and act interested at first, upon learning it was still essentially the same thing, they deemed it would still be too boring to eat. And in an Andy Warhol themed twist, I bumped up the 5 yo’s request for “Possibilities” (aka. Campbell’s) to fit in tonight since it’s quick and not much trouble to make it or the sandwiches…

“Andy Warhol” Chicken Lentil Soup
1.5 qts broth (made from the roasted chicken carcass)
about 2 c chicken meat (pulled from the boiled bones before contining the broth, mosly white meat–which contrasted well)
1.5 c yellow onion
1 c chopped carrots
3-4 cloves garlic (I actually had another huge clove like before in this head too)
3 purple potatoes (maybe 1 lb)
2 c lentils
1 can tomatoes
1 tsp ea: cumin, thyme, lemon zest
s/p, cayenne, lemon juice to taste

Round 1: I started the broth, pulled the meat from the bones and added the bones and skin back to the broth pot with the onion root. Chopped the bigger pieces of meat and put the bowl in the fridge (I’m obsessively worried about poisoning myself with poultry, but maybe you could leave it on the counter I just don’t want to chance it). Let the bones simmer until they broke down…

Round 2: Drained the bones from the stock and reserved it. Started sauteing the onions carrot and garlic in a little olive oil. As the onions began to wilt, added the cumin, thyme, lemon zest and continue cooking them until the spices were fragrant and the carrots beginning to soften a bit. Then added the meat and stir well to coat in some of the oil and spices. Meanwhile, back when starting the other veg, I boiled the purple potatoes in some water and a bit of salt. When they yield with a little oomph, so pre-fork tender, drain the potatoes and let cool enough to handle. Add the broth, lentils, tomato and s/p to taste to the veg saute and chicken and cook about 15 min. Peel the potatoes, if desired (very desired with mine as they were pretty rough before cooking which only became more noticable), and cut into spoon friendly chunks and add to the soup. Taste again for any seasoning adjustments and simmer another 10 min or so.

Now I reckon I should have gotten a pic, but I didn’t… but it is so colorful and somewhat bizzare to behold. And I probably should have garnished it with something green for more contrast…but I didn’t. Really we just ate it with bread and went back for extra portions (thank goodness the kids opted out so we could). The hubs would have desired some sausage but I’d had more chicken left on the bird than I’d expected so I decided not to bother (maybe next time I’d use a little bacon or sausage grease for the sauteing to help him not miss it as much because I really liked it without the sausage). But strange colors aside, it’s really just a lentil soup and you could sub red lentils and purple potatoes in any favorite lentil soup you’d like for similar effect…and maybe your lentil soup recipes aren’t “boring” either, LOL.

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