Susie Fishbein’s Zuchini Lentil Soup and Chummos Recipes
October 30, 2013 4:12 pm
It is always a pleasure having our partner, Susie Fishbein, author of the Kosher by Design book series, join us at events and give us her insight on food at camp. Susie graciously passed along two recipes that we wanted to share with you. Happy cooking!
Zucchini Lentil Soup
Parve, Makes 6 servings
Red lentils add an earthy tone to this soup and are one of the fastest cooking legumes. Lentils are even mentioned in the Bible, as Esau traded his birthright to Jacob for “a potage of lentils!” This historic legume is rich in fiber, niacin, potassium, and zinc. Don’t overcook the lentils or they will start to come apart.
The spiced egg roll wrappers are a crisp garnish and sub in nicely for crusty bread or soup nuts.
3 egg roll wrappers, such as the Nasoya brand 1 egg white (from large egg) 1 tablespoon water 1⁄4 teaspoon dried dill 1⁄4 teaspoon dried basil 1 tablespoon olive oil 1 large sweet onion, such as Vidalia, cut into 1⁄4-inch pieces 4 cloves fresh garlic, coarsely chopped 1⁄2 teaspoon dried sage 1⁄4 teaspoon dried thyme 2 large or 3 medium zucchini, with skin, cut into 1⁄4-inch pieces 1⁄4 cup fresh dill, stems trimmed, loosely packed 6 cups vegetable stock 1 cup dried red lentils
Preheat oven to 425°F. Cover a cookie sheet with parchment paper.
Lay the egg roll wrappers on the prepared cookie sheet. In a small bowl, whisk the egg white and water. Brush each egg roll wrapper very lightly with the egg white mixture. Sprinkle with dried dill and dried basil. Place into the oven and bake for 5 minutes or until just golden brown. Set aside.
Meanwhile, heat the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, sage, and thyme. Cook until the onion is translucent; do not allow it to brown.
Add the zucchini and dill. Sauté for 4–5 minutes, until zucchini is a little shiny.
Add the stock. Simmer for 15–20 minutes, or until the zucchini is soft.
Using an immersion blender, right in the pot, purée the soup until creamy. This can also be done in batches in a blender.
Add the lentils. Simmer, stirring occasionally, for 8 minutes.
Ladle the soup into bowls. Holding a spiced egg roll crisp over the pot to catch the spices that may fall off, break each into uneven shards and stand a few in the center of each bowl.
Creamy Chummos with Steeped Tomatoes
Parve, Makes 8-10 servings
Chummos, also known as hummus, is a real Middle Eastern specialty. It is served in every home, restaurant, market, and food stand in Israel. My Israeli cousin whips up a fresh batch for almost every meal. There are countless recipes that include add-ins of all sorts, from capers to roasted red peppers. This recipe provides fiber and a velvety texture with a can of white beans, and a special splash of color with its steeped-tomato garnish. Both parts can be made up to three days in advance.
1 (15-ounce) can small white beans or cannellini beans, drained and rinsed 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed 3 cloves fresh garlic 1⁄2 cup tahini (also called sesame paste) Juice of 2 lemons 1½ tablespoons soy sauce 1½ teaspoons fine sea salt 1½ teaspoons ground cumin 1⁄2 teaspoon cayenne pepper 1⁄8 teaspoon ground white pepper 1⁄3 cup extra-virgin olive oil 1⁄4 cup cold water or more as needed
8-10 large pita breads, warmed in the oven, cut into triangles
Place beans, chickpeas, garlic, tahini, lemon juice, soy sauce, salt, cumin, cayenne pepper, and white pepper into the bowl of a food processor fitted with a metal blade. Process for 1 minute.
Drizzle in 1⁄3 cup olive oil and water. Process again. Add more water as needed to thin the chummos to desired consistency.
Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.
Cut each tomato in half and discard the seeds and juices. Chop the halves into small dice, place into a small bowl and add the garlic, basil, and olive oil to cover. Cover the bowl and place it into the refrigerator to give the flavors a chance to steep.
To serve, top chummos with steeped tomatoes. Serve with warm pita bread.
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