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Помощь каналу Сбербанк: 4276854012277959Celery soup is one of my favorites. It's simple to make, a great way to use up left over celery, and elevates a simple vegetable into something truly special. Even better, because the soup is pretty mild, it works well with all kinds of twists and turns. And of course you've got the added benefit of one of the healthiest soups around.
In this version, I roast off a pasilla pepper on the oven range until the skin is charred and easy to remove, and the flesh of the pepper turns both sweet and slightly smoked. Pureed with the rest the vegetables you get a mild spice, that makes a very tasty mark, yet keeps the simplicity of the recipe intact.
Of course, feel free to use more than one, or frankly other types of hotter peppers...make it your own recipe!
For the my latest and greatest recipe posts follow me at

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Hub City Farmers' Market's Devon Gray and volunteer Amna Haq are back to demonstrate the ultimate comfort food in South Asian cuisine. The traditional Moong Daal/Lentil Soup is a savory and aromatic dish that is also easy to make! Enjoy!

As always, thanks to The Culinary Hub for use of their kitchen.

Traditional Moong Dal/Lentil Soup

Ingredients:
2 cups yellow split moong beans (yellow lentils)
2 tbsp ginger and garlic paste*
2 small onions
1 tbsp garam masala
1 tbsp chili powder
? to 1 tbsp turmeric powder
Salt (to taste)
10-14 cups of water (depending on consistency of soup desired)
2 small, ripe tomatoes (chopped)
2-3 tbsp oil
? tsp cumin
Cilantro (optional: to garnish)

Preparation:
1. Rinse lentils in a strainer until the water runs clean
2. Place into a large pot and cover with about 6 cups of water (or until the lentils are completely covered and bring to a boil
3. While waiting, chop 1 small onion
4. After water has boiled, skim the foam off from the top and turn down the heat to medium
5. Add the onion, the ginger garlic paste, the spices, and a pinch of salt to the pot
6. Then, add about 4-8 more cups of water (depending on preference of thickness of the soup)
7. Cover (with lid slightly ajar) and simmer for 1 ? to 2 hours, while stirring occasionally
8. 1 ? to 2 hours later, when the lentils have broken down completely, add the 2 chopped tomatoes to the pot and add more salt (and more spices, if needed) to taste
9. Cook for another 30 minutes to 1 hour
10. While that is cooking, slice an onion into thin, long slices and mince and slice 1 clove of garlic
11. Heat 2-3 tbsp of oil on medium heat and add the small onion till browned* (transfer the lentils to a dish at this point)
12. Then add ? tsp of cumin and the clove of garlic. Stir for a minute or two and then transfer this mixture to the lentils and garnish with cilantro


*If you do not have ginger and garlic paste on hand, simply make some using a cup of garlic cloves, a cup of sliced ginger, and a teaspoon of oil. Peel and slice both the garlic and ginger, place into blender/food processor along with the oil, until a paste forms (or simply mash the ginger, garlic, and oil if blender/food processor is not available). Transfer to an airtight jar. Then use 2 tablespoons worth of this paste for this recipe and store the rest in the fridge (lasts for 2-3 weeks).
*It is normal in South Asian cuisine to brown the onion until it turns into a deep, golden brown color

Prep time: 30 minutes
Cook time: 2-3 hours

Nutritional Information:
Serves 4-6 people
Approximately 250-300 calories per serving
Good source of protein and dietary fiber
High in folate, iron, potassium, B vitamins, and many other vitamins and minerals.

For more information:

Hub City Farmers' Market
Phone Number: (864) 585-0905
Website: www.hubcityfm.org
Facebook: www.facebook.com/HubCityFM

The Culinary Hub
Phone Number: (864) 590-9098
Facebook: www.facebook.com/TheCulinaryHub

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