Meet the Sullivans: [Recipe] Moroccan Red Lentil Soup & Skirt Steak Lettuce Wrap Tacos

January 7, 2014

[Recipe] Moroccan Red Lentil Soup & Skirt Steak Lettuce Wrap Tacos

All too often I buy a new cookbook, so excited to try out some of the new recipes inside, only to bring it home, try a few recipes and then somehow the book ends up on the bookshelf not to be opened again until I decide to make one of those same recipes again. (All you grammar people are probably dying from that last too long sentence. Is it a run-on? I don't know!) It's a sad, sad fate for some great cookbooks. So, part of my New Year goals are to try new recipes from my cookbooks at least a few times a month, and so far, I'm off to a great start!

Last week I grabbed two of my more recent cookbook purchase, Practical Paleo by Diane Sanfilippo and Relish by Daphne OZ.

The first recipe I picked was the Moroccan Red Lentil Soup from Relish.This soup is filled with vegetables, and can be really simple to throw together, if you buy the right ingredients. I like to buy the Mirepoix mix from Trader Joe's to cut back on prep time. I hate having to spend all that time chopping!

Moroccan Red Lentil Soup with Sweet Potato

2 tablespoons extra virgin olive oil.
3 carrots, peeled and sliced into ¼ inch medallions
1 large white or yellow onion, diced
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
5 garlic cloves, coarsely chopped
2 cups dried red lentils, picked over and rinsed
1 medium sweet potato, peeled and diced
8 cups water, chicken, or vegetable stock
½ – 1 teaspoon freshly ground black pepper
Lemon wedges for serving

  1. In a large pot, heat oil over medium heat. Add carrots and onion and sauté until slightly softened, about 4 minutes. Add red pepper flakes, coriander, turmeric, cinnamon, and garlic, and cook for 2 minutes more, stirring frequently so the garlic doesn’t burn.
  2. Add the lentils, sweet potato, and water or stock. Bring the soup to a boil before reducing to a simmer. Simmer, partially covered, for 20 minutes, stirring occasionally. Add the kale and black pepper and simmer for up to 10 minutes more, until the lentils, carrots, and sweet potatoes are cooked through and the soup is creamy.
  3. Serve with lemon. Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stove top.

This second recipe is from Practical Paleo. We are not eating Paleo food all the time, but we try to cut out dairy and grains when we can, so Paleo recipes are a great place to start. We love Mexican food here in our family, and making a "lettuce wrap" is my favorite way to healthify almost any food.

Skirt Steak Lettuce Wrap Tacos

1 1/2 lbs skirt steak
1 tablespoon olive oil
2 cloves garlic, diced
salt & pepper
1 head of boston or butter lettuce 
1 pint of cherry tomatoes, halved
2 avocados, sliced
2 limes, quartered
1/2 cup salsa

  1. Heat the grill to medium high heat. I used a grill pan on our stove top, heated to medium heat sprayed with cooking spray.
  2. Combine olive oil, salt, pepper, garlic, and juice + zest of one lime in a medium bowl. Place steak in marinade and massage the liquid into the steak.
  3. Grill each side for 4-5 minutes. Remove steak from grill and let rest on a cutting board for 10 minutes.
  4. Halve 1 pint of cherry tomatoes, dice avocados and quarter limes.
  5. Slice steak against the grain.
  6. Assemble tacos using the lettuce as your tortilla.  
This week I picked a couple new recipes from one of my Pioneer Woman cookbooks. Tonight I'm making her Beef Stew, and then tomorrow night we'll turn the leftovers into Shepherd's Pie. What's on your menu this week?


Ashley said...

Wow! Both of those look pretty amazing! We eat a lot of paleo too!

Jodi said...

These cookbooks look fun. I'm always looking for some new ones! I also want to try Giada's newer one!

Kitty and June said...

Those tacos look incredible! We're big Mexican Food fans at our house too! Love the new header! :)