March 17, 2010
Vegetarian Moroccan Lentil SoupBy Megan ValentineIngredients1 ½ cups Beluga lentils (or substitute French Green lentils)6 cups cold water 2 tsp. Kosher or sea salt, or to taste 1 stick (4 oz) butter 1 tsp. ground turmeric 1 thumb-size piece fresh ginger, grated 1 tsp. ground cinnamon 1 tsp. ground cumin 1 tsp. ground black pepper ¼ tsp. cayenne pepper 2 T tomato paste 1 medium onion, chopped 4 cloves garlic, smashed Zest of one lemon ½ cup plain yogurt, preferably thick Greek-style for garnish Cilantro or mint leaves DirectionsSimmer lentils in the salted water until tender, about 45 minutes to one hour. Cooking time varies depending on how long the lentils have been drying. You may need to add more water. When tender, remove from heat.Heat the butter over medium heat and add the spices, tomato paste, ginger, onions, garlic and lemon zest. Sauté the mixture until the onions are softened, about 3 minutes, stirring occasionally. Combine spice mixture with lentils and puree half the mixture in a blender or food processor. Add puree to soup. Add water to soup to thin to desired texture. Adjust seasonings. Serve hot in warm bowls. Garnish each soup with a dollop of yogurt and cilantro sprigs. Serves 8 Recipe Courtesy: Chef Roy Harland, Slates Restaurant Most PopularMore Good StuffAdvertisement
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