If you're interested here is recipe
Lentil Crisps
Servings: 20 CRISPS
Categories: Soup & Stew
Source:
http://www.foodandwine.com/recipes/lentil-crispsIngredients
• 3/4 cup lentil flour
• 3/4 cup all-purpose flour
• 3/4 cup semolina
• 1 tablespoon plus 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup warm water
• Olive oil, for brushing
Directions
Preheat the oven to 425°. In a bowl, combine the lentil and all-purpose flours with the semolina, curry powder, salt, and pepper. Add the water and mix until a smooth dough forms.
Transfer the dough to a well-floured work surface and knead for 2 minutes. Form the dough into a disk and quarter it.
Brush a baking sheet with olive oil. On a generously floured work surface, roll 1 piece of the dough into a 14-by-7 1/2-inch rectangle. With a pizza cutter or sharp knife, cut the dough into five14-inch-long strips. Transfer the strips to the baking sheet and brush lightly with olive oil. Sprinkle with salt and bake until browned and crisp, about 10 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
Notes
Make Ahead
The crisps can be stored overnight in an airtight container and recrisped briefly in a 400° oven.
from
http://therecipeboxapp.com Empress for Life
Curried Pumpkin Soup with Spicy Lentil Crisps
Servings: 20
Categories: Fancy, Soup & Stew, Spicy, Tangy, Vegetable
Source:
http://www.foodandwine.com/recipes/curri...til-crispsIngredients
• 9 pounds sugar pumpkins or butternut squash, halved lengthwise
• 2 tablespoons vegetable oil
• 5 pears—peeled, cored and cut into 2-inch chunks
• 3 large Spanish onions, sliced
• 10 garlic cloves, chopped
• 3 1/2 tablespoons curry powder
• Salt and freshly ground pepper
• 4 quarts chicken stock or canned low-sodium broth
• 1 1/2 cups dry white wine
• 1 cup crème fraîche or heavy cream
• Lentil Crisps
Directions
Preheat the oven to 350°. Place the halved pumpkins on 2 large rimmed baking sheets and add 1/2 cup of water to each sheet. Bake for about 1 1/2 hours, or until tender. When cool enough to handle, discard the seeds and peel the pumpkins.
Heat the oil in a large heavy casserole. Add the pears, onions, garlic, curry powder and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes.
Add the cooked pumpkins, stock and wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. remove from the heat and let cool for 5 minutes.
Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper.
To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the crème fraîche. Garnish with the Lentil Crisps.
Notes
Make Ahead
The soup can be refrigerated for up to 3 days. Reheat and season with salt and pepper before serving.
from
http://therecipeboxapp.com Empress for Life
I'm going to save this one to make!
