Post by Amani on Sept 24, 2014 21:32:25 GMT -5
Moroccan Lentil Soup with Saffron
from Going Wild in the Kitchen by Leslie Cerier
A pinch of saffron deepens the flavor of this mildly spicy lentil soup.
1 cup lentils, rinsed
6 cups water
3-inch-piece dulse (optional)
Pinch of saffron
1 tablespoon extra virgin olive oil
2 cups bite-sized cauliflower florets
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 garlic cloves, thickly sliced
1/2 tablespoon grated ginger
1 teaspoon ground cumin
3 pinches cayenne
1/4 teaspoon turmeric
1 3/4 cup coarsely chopped plum tomatoes
1/4 cup coarsely chopped cilantro
1/2 teaspoon sea salt or to taste
Place the lentils, water, dulse (if using), and saffron in a 6-quart stockpot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered, 15 to 20 minutes, or until the lentils soften.
While the lentils are cooking, place the oil in a 10-inch skillet, and warm over medium heat. Add the cauliflower, carrots, celery, garlic, ginger, cumin, and cayenne. Sauté vegetables for about 5 minutes, or until they become brightly colored, and the cauliflower begins to soften.
Add the sautéed vegetables and turmeric to the lentils. Simmer covered till the lentils are soft, about 10 more minutes.
Stir in the tomatoes; simmer covered for about 5 minutes to blend the flavors.
Add the cilantro and salt.
Adjust the seasonings, if desired.
Ladle the hot soup into bowls and serve.
Serves 4 to 6.
from Going Wild in the Kitchen by Leslie Cerier
A pinch of saffron deepens the flavor of this mildly spicy lentil soup.
1 cup lentils, rinsed
6 cups water
3-inch-piece dulse (optional)
Pinch of saffron
1 tablespoon extra virgin olive oil
2 cups bite-sized cauliflower florets
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 garlic cloves, thickly sliced
1/2 tablespoon grated ginger
1 teaspoon ground cumin
3 pinches cayenne
1/4 teaspoon turmeric
1 3/4 cup coarsely chopped plum tomatoes
1/4 cup coarsely chopped cilantro
1/2 teaspoon sea salt or to taste
Place the lentils, water, dulse (if using), and saffron in a 6-quart stockpot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered, 15 to 20 minutes, or until the lentils soften.
While the lentils are cooking, place the oil in a 10-inch skillet, and warm over medium heat. Add the cauliflower, carrots, celery, garlic, ginger, cumin, and cayenne. Sauté vegetables for about 5 minutes, or until they become brightly colored, and the cauliflower begins to soften.
Add the sautéed vegetables and turmeric to the lentils. Simmer covered till the lentils are soft, about 10 more minutes.
Stir in the tomatoes; simmer covered for about 5 minutes to blend the flavors.
Add the cilantro and salt.
Adjust the seasonings, if desired.
Ladle the hot soup into bowls and serve.
Serves 4 to 6.