Lauren's Lentil Soup (North African Style) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Surprisingly good from a surprising combination of ingredients. The first time I made this, the top flew off my blender, even though I was holding it down, and I made a hot mess all over my kitchen cabinets. What I learned is that when the ingredients in your blender are hot, the air at the top expands quite forcefully, so be ready. Now when I go to blend the soup I actually keep one corner of the blender lid slightly raised (still holding tight with my hand) so that air can escape when I push the button. Ingredients:
1 cup dried lentils |
3 cups chicken stock |
3 cups water |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 teaspoon lemon rind, minced or grated |
1 teaspoon salt |
1 teaspoon cumin |
1/2 teaspoon sage |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
3 carrots, peeled and sliced |
3 stalks celery, sliced along with leaves |
1 onion, finely chopped |
4 garlic cloves, peeled and left whole |
Directions:
1. Place first 12 ingredients in large pot. Bring to a boil, then reduce heat and simmer, covered, for one hour.
2. Add carrots, celery, onion and garlic. Again bring to a boil, then reduce heat and simmer, covered, until lentils and vegetables are soft, probably about one hour. Don't overcook the vegetables!
3. Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
4. Garnish with green onions or fresh parsley.
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