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How to Make Lebanese Noodle Soup
This soup combines a splendid array of noodles, lentils, eggs, cilantro, bok choy (or Swiss chard), garlic, lemon, salt, pepper, onion, and coriander. These flavors blend together for a savory stew with a citrus edge and a broth that absorbs the flavors from the vegetables. It would be easy to add other vegetables to it or to make it more into a soup than it is—I used 6 cups of water to make it more of a stew than a soup.
And while the process is labor-intensive, it doesn't take too long to prepare; you can make a tremendous amount of soup in less than an hour. Furthermore, it isn't often that one can find such a hearty and filling soup while still having a vegetarian meal (with the exception of the egg)! I imagine as well that it would overall be rather cheap for the quantity of food that it provides. Shredded chicken can also make a great addition and gives the soup more bulk.
I have adapted this recipe from Rose Water and Orange Blossoms by Maureen Abood, including into it noodles and eggs. I'd advise getting the book, as it has a lot of neat and original recipes, and I'd also encourage making your own modifications to my dish! I myself drew partial inspiration from a noodle shop in Paris, where I had been introduced to the idea of a hard-boiled egg in ramen, which I found to be very impressive.
- 4 eggs
- 1 9 oz package linguini
- 3/4 cup cilantro
- 6 cloves garlic, minced
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 lemon, juice of
- 3/4 cup lentils
- 2 teaspoons ground coriander
- 2 tablespoons flour
- 1/4 cup olive oil
- 1 large onion, peeled and chopped
- 1 bunch bok choy, bottom chopped off and chopped reasonably finely, (or swiss chard)
- Place the 3/4 cups of lentils, combined with 5 cups of cold water and 1/2 teaspoon salt, together into a large casserole dish. Heat over a high flame until it begins to boil, then reduce the heat and simmer for 20 minutes.
- Heat the olive oil in a large skillet. Add into it the chopped bok choy and the peeled and chopped onion, along with 1 teaspoon of coriander, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. If it is too large at first, do not be concerned, for it will reduce in time. Sauté for 5 minutes, then add the 6 cloves of peeled and minced garlic. Sauté 1 minute more, add 2 tablespoons flour and mix it in well, then turn off the heat.
- Add the vegetables to the lentils alongside 1/2 cup of cilantro. 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon coriander, and the juice of 1 lemon. Add 3 more cups of cold water, or more if you prefer something less stew-like. Cook for several minutes on low heat to heat through, then turn off the heat to let the ingredients flavor each other.
- Simultaneously make the hard-boiled eggs, bringing the water to a boil, then add the 4 eggs for 10 minutes, and afterward, remove the water and add cold water, and then peeling them, and then add them to the soup. Feel free to salt and pepper them before so.
- Make the linguine pasta per its recipe. Once done, add to the soup, and stir to mix. Add the remaining 1/4 cup of cilantro. Season with additional salt and pepper as desired. Serve immediately, or wait several days: the flavor will further blend into the soup. Bread is an excellent thing to serve with it.
© 2018 Ryan Thomas