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The Cow Bay Cafe Cookbook

Cow Bay Cafe soup!
Chef Adrienne Johnston of the Cow Bay Cafe in Prince Rupert spills the beans in her book No More Secrets: The Cow Bay Cafe Cookbook. It's a collection of favourite recipes and stories from the cafe.  I have such fond memories of eating at the Cow Bay Cafe and am delighted to finally have the recipes!

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CURRIED LENTIL, SPINACH AND CHICK PEA SOUP (from No More Secrets: recipes from the Cow Bay Cafe by Adrienne Johnston, Muskeg Press)

Heat the oil in a large deep soup pot over medium-high heat, and
then add the cumin seeds and let them sizzle for a few minutes until
they are fragrant.
Add the onion, ginger, garlic and jalapeƱos, and fry gently until they
are softened. Add the spices and salt; fry until fragrant and wellblended.
Add the lentils and channa dhal, then the stock, and let the
whole lot simmer until the lentils and dhal are soft, approximately
one hour. Stir every now and then to prevent it from sticking to the
bottom. If it sticks, turn the heat down just a little bit.
When the lentils and dhal are soft, after about one hour, blend the
soup with an immersion blender. Taste it. Add the chickpeas and the
spinach and the last handful of fenugreek leaves. When it has all come
to temperature, taste it again and correct the salt if you need to. This
will provide about 10 big servings.

There are many garnishes for this soup. Any of the many Indian
crunchy snacks, which you can buy packaged, may be sprinkled on
top and are quite exciting. You can swirl in some hot mango pickle or
chutney. A shower of finely-chopped cilantro is also very pretty.

2 C dried red lentils picked over for stones
2 C channa dhal picked over for stones
1 large onion diced small
1 in. fresh ginger grated fine
3 large garlic cloves peeled & chopped very fine
2 jalapeƱos, washed seeded & chopped fine
3 T dried fenugreek leaves plus another handful at end of cooking
1 T cumin seeds
1 t turmeric
1/2 t dried chile flakes
2 t ground cumin
2 t ground coriander
2 T curry powder
1 T garam masala
1 T sambhar masala
1 T salt
2 L stock
2 cans chickpeas rinsed & drained
1 bag frozen chopped spinach
vegetable oil

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