Saturday, November 17, 2018
Cooking

#CookClub Recipe No. 2: Red Lentil Chicken Soup

This week's #CookClub recipe is Red Lentil Chicken Soup.

It's a hearty entree we hope will bring a hint of fall that much sooner. Red lentils can be found in most markets, but you can substitute any type you'd like. And they aren't really red at all, more salmon-colored. As they cook, the vibrant color mellows considerably.

With its combination of cumin, cinnamon and allspice, the soup has a Moroccan or Middle Eastern flair. An inventive cook might leave out the allspice or substitute cloves. The cumin, a spice used in Indian cooking and chili, and cinnamon are essential.

If you're participating in our new online #Cookclub, the key is to remember #Cookclub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Red Lentil Chicken Soup are due by 6 p.m. Oct. 6. Some of the photos and comments will be printed in the Tampa Bay Times food section on Oct. 9.

As part of the #Cookclub conversation, join us from 7 to 8 p.m. every Thursday for a #Cookclub Twitter chat starting Sept. 26. We will discuss the week's recipe and other topics of culinary importance. Stuff like: "Q1: What's a good melting cheese for queso dip?" and "Q2: Would you spend $8 on a vanilla bean?" Occasionally, we'll have a guest cookbook author or local chef.

Quiche Lorraine, #Cookclub's first recipe, was a hit with the group's participants. It was fun to see from the photos how the results varied. The vegetarian left out the bacon and bravely baked the quiche in a cast-iron skillet. (Not usually recommended because of sticking issues.) A tinkerer subbed fresh parsley for chives and another left out the crust altogether. One #Cookclub member wondered if her dish was too deep since her effort seemed flat. Still, everyone proclaimed the recipe a success.

That's the beauty of a community of cooks making one recipe. We all get to see how our different techniques and tastes can still result in a delicious dish.

Today, I share my photo of Red Lentil Chicken Soup with you, and am eager to see yours. Welcome to #Cookclub.

Questions? Direct them to @roadeats on Twitter and tag them #Cookclub or to [email protected],

Comments
From the food editor: Bring some carbs to Thanksgiving with Sage and Cheddar Biscuits

From the food editor: Bring some carbs to Thanksgiving with Sage and Cheddar Biscuits

Also, a bonus recipe for Parker House Rolls.
Published: 11/16/18
Five tips from a pro chef to help you prepare Thanksgiving dinner

Five tips from a pro chef to help you prepare Thanksgiving dinner

Hint: It really helps to do some things in advance.
Published: 11/16/18
Buy a locally raised turkey for Thanksgiving: What you need to know

Buy a locally raised turkey for Thanksgiving: What you need to know

My husband and I bought a turkey that was raised right down the road, and never frozen.
Published: 11/15/18
Five fresh takes on green beans beyond the casserole for Thanksgiving

Five fresh takes on green beans beyond the casserole for Thanksgiving

We love a green bean casserole, but these green bean recipes are worth a spot on the table, too.
Published: 11/15/18
Preparing a Thanksgiving turkey? Keep these things in mind

Preparing a Thanksgiving turkey? Keep these things in mind

And for the juiciest roast turkey around, coat it with something familiar.
Published: 11/15/18
That cranberry sauce you’re eating on Thanksgiving? Here’s where it probably came from

That cranberry sauce you’re eating on Thanksgiving? Here’s where it probably came from

A visit to a Wisconsin cranberry farm shows how the berries are harvested.
Published: 11/14/18
What’s happening in food: Plant City Pig Jam, Beaujolais nouveau is here

What’s happening in food: Plant City Pig Jam, Beaujolais nouveau is here

Beaujolais nouveau is released, the Pig Jam gears up in Plant City and Norman Van Aken is out at his restaurant in Mount Dora.
Published: 11/14/18
Three vegetable casseroles to try for Thanksgiving

Three vegetable casseroles to try for Thanksgiving

In case you’re sick of green bean casserole.
Published: 11/14/18
A wave of women in the kitchen is behind some of Tampa Bay’s most exciting new restaurants

A wave of women in the kitchen is behind some of Tampa Bay’s most exciting new restaurants

There’s a handful of women-owned, women-staffed and women-managed restaurants that have recently launched or are debuting soon. We spoke with some of the players.
Published: 11/14/18
From the food editor: Make this Caramel Pumpkin Stuffed French Toast for your Thanksgiving breakfast

From the food editor: Make this Caramel Pumpkin Stuffed French Toast for your Thanksgiving breakfast

You can cook most of the parts the night before, then assemble in the morning.
Published: 11/13/18