Wednesday, December 15, 2010

CSA cooking: moroccan-style lentil soup

basket inventory: lettuces, dandelion greens, limes, orange, cilantro, celery, carrots, spaghetti squash, guava, sprouts

I used to make this yummy vegan soup all the time and the cilantro in the basket was the perfect opportunity to make it again. this makes a good deal of coup so it is great for a party!

  • 1 lg onion sliced thin
  • bunch of carrots, chopped
  • 1 stack celery, chopped
  • 3 T chopped parsley
  • olive oil
  • seasonings: 1t pepper, salt and tumeric each, 1/8t cinnamon, dash of cayenne 
  • 28 oz can of crushed toms
  • that can of toms filled with water or stock x 2 1/2
  • 1c dried lentils
  • 2T chopped cilantro
  • 1T tom paste
  • lemon
Saute the onion, carrots and celery in a stock pot until the onions have browned a little, add the parsley and seasonings and mix well.  add the lentils, toms, water/stock and bring to a boil. cover and simmer for 20-30 min or until the lentils are done. add the rest and season to taste.  garnish with lemon slices or juice some in.

1 comment:

Dave Lieberman said...

Can I make a suggestion, both for your shop and for this recipe? Preserved lemons. You cut lemons in quarters but leave them attached at the bottom end. Pack them in with kosher salt, making sure to push a little so the juice comes out. Top up with lemon juice if need be, then seal. Leave for a week or two.

You have to soak the lemons before you use them (or rinse and get rid of all other sources of salt in the recipe), but they add a distinctly Moroccan flavour that goes great with lentils.