Cilantro Lemon Soup, Ginger Fried Rice and Boogaloo

Bayou Boogaloo sailed through Mid City this weekend. There were many, many pirates. Most of them neon. I saw a stuffed dolphin on a guy’s shoulder, next to his mullet’s tail. We sailed our trusty Old Town Featherweight from stage to stage, along side a fleet of giant rubber duckies. Summer has arrived in the Crescent City.

Stay green and stay sun screened.

Cilantro Lemon Lentil Soup

Adapted from Penzeys Spices

Cilantro Oil:

1 Cup fresh cilantro, cleaned and chopped

1/4 tsp. salt

1/2-3/4 Cup olive oil


1 TB. olive oil

1 medium onion, chopped

1 tsp. ground allspice

3/4 tsp. salt

1 Cup dried lentils, rinsed

6 1/2 Cups chicken broth (or vegetable broth)

4 TB. fresh lemon juice

pepper, to taste

For the Cilantro Oil:

Put the cilantro in a blender with 1/2 Cup olive oil and the salt. Puree and drizzle in more olive oil until you reach your desired consistency. Pour into a bowl and set aside.

For the Soup:

Heat the olive oil in a stockpot over medium heat. Add the onion and cook until browned, stirring frequently, about 5 minutes. Add the allspice and salt and cook, stirring frequently, for 1 minute. Add the lentils and broth and bring to a boil. Reduce the heat and simmer, covered, until lentils are soft, about 30 minutes. Transfer about 1/3 of the soup to the blender and puree until smooth. Return to the stockpot and stir. Add the lemon juice and pepper. Drizzle with cilantro oil before serving.

Kale and Ginger Garlic Fried Rice

Adapted from Food and Wine

1/4 cup grapeseed oil

One 1/2-inch piece of fresh ginger, peeled and minced

6 scallions, thinly sliced

Kosher salt

6 cups coarsely chopped curly kale leaves

2 garlic cloves, minced

4 cups day-old cooked short-grain white rice

2 large eggs, lightly beaten

1 1/2 tablespoons rice wine vinegar

1 tablespoon oyster sauce

In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes.

Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt. Serve immediately.

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