Monday, January 12, 2015

Viking Soup

While I as on a book tour I meet a woman who add immigrated to the United States and brought with her many recipes. She started a restaurant and served old Viking meals.

She created a soup and hadn't properly named it. Since she served it in her Viking restaurant, I call it Viking Soup.

I noticed that many of the ingredients help with weight-loss and warding off colds and other illnesses.
Go a head and try it.
It took me a little bit to convert the recipe over into American measurements, but here it is:

Viking Soup

Part One:

2 Big Onions
2/3 C. Olive Oil
2/3 T. Ground Cumin
2/3 T. Ground Turmeric
1 t. Ground  paprika
1/2 t. Ground  All Spice
1/2 t. Ground Cinnamon
2 T. Salt
1/2 t. Ground Black Pepper
2/3 T. Whole Mustard Seeds
1 T. Whole Coriander Seeds
8 Bay Leaves
1/2 t. Red Pepper Flakes
Pinch of Cayenne Pepper

Chop Onions and fry golden brown in olive oil.
Add all spices and coat well.

Part Two:

8 Cups of broth
1 24 oz can of crushed tomatoes
A piece of fresh ginger
2 cups of red lentils

Boil 35 Min

Part Three:

1 1/2 T. of Red Wine Vinegar
3 1/2 T. of Lemon Juice

Bring to a boil for 5 min

Part Four:

 Add a bit of chopped cilantro and parsley before serving.

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