Red Lentil Soup and Sesame Crescent Rolls
Today it’s time for the 11th installment of Is My Blog Burning? As I’m rather new as a food blogger this is my first online collective food blogging event and I have really been looking forward to it. So what is Is My Blog Burning, also known as IMBB? Each month a food blogger sets up a new theme with a central food component and all partipicants then come up with an appropriate recipe.
This month’s IMBB is hosted by Cathy of My Little Kitchen and the theme is beans. I don’t eat much beans, but I do eat lentils, especially red ones as they only demand 10 minutes of cooking. I wanted to come up with a great recipe, but as I’m unfortunately totally broke due to our trip to the Maldives in December, reality decided something different. I just had to use the ingredients that I already had at home, which resulted in a Red Lentil Soup and Sesame Crescent Rolls. The soup is really nice, BUT not after eating it almost everyday during the last week :-) It will take some time before I make it again. Sooner or later you get tired of food that you eat too often…
Red Lentil Soup
1.5 deciliter dried rinsed red lentils
2 tps curry
2 stock cubes (vegetable)
1 litre water
2 bay leafs
Chop and fry the onion. Add the curry and fry for a minute. Add the rest of the ingredients and let simmer under a lid for 15 minutes.
Sesame Crescent Rolls
11 deciliters flour
4 deciliters water (37 degrees C)
1.5 tsp salt
1 tbsp oil
50 grams fresh yeast
Dissolve the yeast in the water in a bowl. Add oil, salt and some of the flour. Mix well with a large wodden spoon and continue adding flour until the dough holds it shape and is smooth. Cover the bowl with a kitchen towel, and let the dough rest warm until it has doubled in size (about 30 minutes). Heat the oven to 225 degrees C. Place the dough on a lightly floured surface and knead until smooth and elastic, add more flour if needed. Divide the dough into two parts. Roll the one half of the dough into a circle and cut the circle into 8 wedges. Roll up each wedge tightly from wide end to point, forming a crescent. Place the crescents point side down and slightly curved on a baking tin. Do another 8 crescent rolls with the remaining dough and put them on another baking tin. Cover the crescents with a kitchen towel and let rise until double in size (about 20 minutes). Brush the crescent rolls with water and sprinkle with sesame seeds. Bake for 10 to 12 minutes or until golden brown.