Dinner – Lentil soup, sauteed mushrooms, and pan fried chicken medallions

Tonight’s meal was full of some of my favorite foods. Since a lot of the things I make use similar ingredients, there are certain items you are almost guaranteed to find in my kitchen at any point in time:

Onions

Olive oil

Tomato paste

Red and green lentils

Rice

Pretty much everything you need to make Ezo Gelin Çorbası, a classic Turkish lentil soup. As usual, I was cooking for 2 tonight, so I started by boiling a cup of red lentils and a chicken bouillon cube in 5 cups of filtered water. Red lentils take approximately 20 minutes to cook, but I recommend learning when they’re ready by sight/a taste test since stovetop cooking times generally vary. The goal is get the lentils nice and soft (sort of like cooking rice). Speaking of rice, the traditional recipe calls for a bit of rice (like a 1/4 cup or less), but I just skipped this step since I didn’t have any.

While the lentils cook, saute onions in olive oil, adding a large spoonful of tomato paste once the onions are translucent. Again, I had to modify because I ran out of tomato paste. Instead I added half a can of tomato soup directly into the lentils and then the sauteed onions. The soup was a slightly lighter orange than it normally would be, but the difference in taste was negligible. 🙂 Next, season with salt, black pepper, and red pepper flakes or cayenne pepper. Finally, I removed the soup from the heat and blended everything together using my Kitchenaid immersion blender (my second favorite kitchen tool after my mandoline slicer).

Over the last couple of months, I have fallen hard for white mushrooms. I used to be terrified of them, but after finding this cooking method, I can’t get enough of them!

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I used to buy my white mushrooms pre-washed and sliced, until I figured out how much cheaper it was to buy them in bulk. Now I get twice the mushrooms I was getting before. Sure I have to rinse and slice them, but it’s worth it.

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The important thing with mushrooms is that they shouldn’t be moved around a lot once cooking on the pan. Drizzle with olive oil and let them be for about 8 minutes before turning them over (medium, high heat). After you turn them over, add chopped onions and garlic.

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Two of the healthiest and most delicious flavors from Mother Earth! Once the onions and garlic are cooked through, add salt, black pepper, thyme, and a splash of soy sauce. Soo good with steak or chicken.

Speaking of chicken, I also made some chicken medallions from a single chicken breast. I’m planning a separate post about my chicken method for an another time, but for now, here’s a picture of the complete meal on a bed of spinach.

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Relatively simple and quick…and soo good. I could use a walk now, I’m so full!

What did you make for dinner?

Kerry

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