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Montcomb’s Spicy Lentil Soup

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

This soup is thick enough to almost be a stew, a completely satisfying bowl on a chilly rainy night No. 533 in the Collection–Montcomb’s Spicy Lentil Soup– the newest Little Jewel Recipe.

SPICY LENTIL SOUP

I first brought you this recipe many years ago on the blog. It was complete with not so great food photos, early in my food photography days. Since then I have made it for years and just cooked up a pot of soup the other day and I wanted to share the evolution of the recipe.

As I recounted in my first post, the visit to Montcomb’s in Belgravia was magical. “As we descended down the dark, narrow stairs directly off a street in the shiny Belgravia district of London; this was not looking promising. We were there on a quest for a proper meal in London, intrigued, but not hopeful, we reached the bottom of the stairs facing a dark wooden door; down here we were instructed from the pub above, we would find the restaurant. We had come this far, so we guardedly opened the door.”  What commenced is shown here in my original post. Entering this beautiful restaurant, what a surprise. A true story!

Montcomb’s Spicy Lentil Soup | Bijouxs Little Jewels

As far as food memories, this was really a great one. The soup has evolved over the years, with a few changes. I checked and it is no longer on Montcomb’s menu although the restaurant still is going strong. The soup has evolved in my kitchen over the years. The basic ingredients stay the same but I have made the soup a bit chunkier than the original, almost a stew.  I have also a few options noted regarding the sausage and seasonings, see COOK’S NOTES in the recipe.

Cozy up with a bowl of Montcomb’s Spicy Lentil Soup – another Little Jewel from the Collection.

 

 

No. 507Recipe Card Posted on Leave a comment

Puy Lentils with Roasted Tomatoes & French Triple-Cream Blue

Puy Lentils with Roasted Tomatoes & French Triple-Cream Blue | B ijouxs Little Jewels

French Puy lentils, the smallest, deep green lentils make the most interesting salads. Today a delightful salad, Puy Lentils with Roasted Tomatoes & Gorgonzola–another Little Jewel from the Bijouxs Kitchen.

PUY LENTILS

If you have not tried Puy lentils from France, this salad is a great entry point to these lovely little jewels. Lentils are one of the most comforting legumes, like pinto beans and chickpeas, however Lentils du Puy are immediately different to the eye from the usual brown or red lentils. With a unique blue-gray green hue and small is size, Puy lack the mushiness of other lentils. This firmer texture make them an excellent fit for salads.

PLENTY

One of my forever favorite chefs is Yotam Ottolenghi. I bought the first version of the famed restaurant’s cookbook name Ottolenghi when it was first published in England, all recipes were in grams. The platters of food in the restaurant are displayed in the most appealing manner, it was immediate love.

Puy Lentils with Roasted Tomatoes & French Triple-Cream Blue | Bijouxs Little Jewels

VEGETABLE RECIPES

It is always a blessing to lay back on the heavy foods and concentrate on fresh vegetables and legumes. The vegetable recipes featured in Plenty are among my favorites. This salad is a take from one in the cookbook, I took a slightly more French spin. A great ingredient in this salad are the roasted tomatoes, with the effort, don’t skip these.

Puy Lentils with Roasted Tomatoes & French Triple-Cream Blue | Bijouxs Little Jewels

Puy Lentils with Roasted Tomatoes & French Triple-Cream Blue | Bijouxs Little Jewels

Puy lentils and French style triple cream blue, a semi-soft cheese cross between blue and brie, are the changes. Savor this Little Jewel salad from my kitchen to yours.

 

No. 391Recipe Card Posted on Leave a comment

Spiced Lentils & Brown Rice (Mejadra)

Spiced Lentils with Brown Rice

Spiced Lentil & Brown Rice first came onto my radar through Jerusalem the Cookbook, now a classic. Humble ingredients, lentils and rice, are spiced to create a wonderfully satisfying
vegan dish, for lunch dinner, or breakfast. A savory dish that truly is a little jewel.

MIDDLE EASTERN COOKING

The flavors and spices used in Middle East cuisine are among my favorites: cinnamon, cumin, ginger, and allspice. My friends from the Middle East have over the years given this California girl some lessons, and the dishes work wonderfully in our California cuisine template.

Kitchen standards like Chickpea & Fava Stew (Ful), Zahtar Chicken & Tangerine Couscous and Roasted Strawberries with Labneh and are among my go-to recipes, fresh, simple and healthy eating. Once I began cooking the cuisine, I sought out cookbooks to widen my knowledge. Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, not only shares recipes but stories from both of the chef’s childhoods and the food they grew up on.

Here at Bijouxs Little Jewels, I keep the recipes surprising, delicious and created for the home cook. I love to experiment with new recipes from cultures all over the world – good food is universal. Many times my friends introduce me to new recipes, food is all about sharing.

Spiced Lentils & Rice (Mejadra)SPICED LENTILS & BROWN RICE

I love simple dishes that combine a grain with a legume, such as Arroz Congri (Cuban Rice and Black Beans and Frijoles de la Olla (Beans in a Pot). This combination is satisfying and economical dining. The recipe can be made either in the Instant Pot or stovetop. I have made this both ways, and since I purchased the Instant Pot I have been giving it a try to simple and hasten long cooking dishes. In about 15 minutes Spiced Lentil & Brown Rice is ready to serve.

Spiced Lentils & Rice (Mejadra)

I have made a few minor adjustments, such as using less oil to sauté the shallots, and topping with fresh cilantro, a drizzle of olive oil and additional fragrant spices. A spoonful of yogurt sauce would lend a creamy texture. Finish with a green salad and some fresh fruit. Cuisines from around the world are little jewels.

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Summer Salad of Apricots, Lentils & Triple Cream Cheese

Summer Salad of Apricots, Lentils & Triple Cream Cheese | Little Kitchen Jewels

Eating seasonally, in the moment is the best. Organic Blenheim apricots appeared at my back door, a gift from a friend, still warm from the summer sun. This fragile fruit needed to be consumed ASAP. So I bring a Summer Salad of Apricots, Lentils & Triple Cream Cheese, a summer jewel. Continue reading Summer Salad of Apricots, Lentils & Triple Cream Cheese