Arabic Lentil Soup with Mushroom Schnitzel

So to kick off going through the recipes I have saved, I decided to make TWO of them last night using ingredients I had available: Mushroom schnitzel with some arabic lentil soup. I've actually made both of these recipes before, but things didn't work out as I wanted, so I tried them again.



Tada.

Mushroom Schnitzel

So when I was in Germany, I fell in love with schnitzel. The problem is it is a meat dish, and while Germany had some great vegetarian options for it, The US does not. I found this recipe to my delight and was like "OMG FINALLY."

I didn't have scallions so I just subbed pearl onions that I managed to haphazardly chop up, while the matzo meal is actually matzo ball mix. Also, no lemon, and egg whites instead of whole egg.



I'd love to sing this recipe's praises. But honestly? It really didn't do much for me. First, do not cook mushrooms for 10 minutes! They will become gross! I cooked them for only a few minutes and got them to be tender but still able to hold form, same with the onions. But I had to use twice the amount of matzo ball mix recommended to make the patty stick in any way decent, and so in the end the flavour was sort of odd -- kind of salty, a bit dry. Most of the flavour seemed to come from the butter.

I imagine some more spices may be able to help it out, but I'm not sure which, and honestly, I'm willing to just let the recipe go and search out another vegetarian schnitzel. All the same? It wasn't horrible, just rather meh. Thus, 5/10.

Arabic Lentil Soup



This recipe is from here, and it was followed exactly except pepper instead of carrot, and also I forgot to add the cumin in until half-way through cooking (whoops).

I'd like to sing the praises for this recipe too, as I love lentils, and soup, and lentil soup. But unfortunately? It's very watery and the only real flavour is the earthy lentils. I did not find that mashing the lentils up added any sort of thickness, and I did not add any water from the initial 3 cups, and it STILL doesn't have good body to it.

However, I think this could be easily fixed if a) some additional cumin, along with a bit of pepper and salt, was added and b) if less liquid is used. The option of chili flakes that she recommends sounds like a good idea, and I'd try halving the amount of water, and just doing what she recommends and adding some as needed. Also, instead of water, using a high-quality broth should add some great flavour.

So basically, I think this soup recipe is a good starting point, but needs some changes to make it truly slurpable. These changes are pretty easy, though, so I'll still give it a 6.5 or a 7/10. I may keep a hold on the recipe and try fiddling with it again later, and report if it helps.

There should be another post from me later today or tomorrow, as I am currently making some Coconut Farro Porridge, another recipe I needed to use. Stay tuned!

Tschuess.