Name: Spicy Mediterranean Lentil Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp olive oil (25g); 1 cup finely chopped yellow onion (160g); 1/2 cup finely chopped carrots (80g); 1/2 cup finely chopped celery (60g); 2 cloves chopped garlic; 1 tbsp tomato paste (15g) (salt free is recommended); 1/2 cup chopped fresh Cilantro (30g); 2 tsp ground Cumin (5g) or more to taste; 2 tsp Harissa paste (30g) or more to taste; 1 1/2 cups dried green lentils (225g); 2 quarts chicken or vegetable broth (2 liters); 2 tsp salt (12g) or to taste; 1 tsp freshly ground black pepper (3g); 1/4 cup chopped Cilantro; 1 tbsp orange zest

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Spicy Mediterranean Lentil Soup

FLOUR & FIG (flourfig.com)

Back in the mid 1970's I was fortunate enough to train under a French chef who had worked not only in France and the United States, but in Morocco. He was able to combine cuisines from all his travels, and this soup was one, among many, that I loved and still make to this day. The combination of spicy, smoky, peppery Harissa with cumin and fresh cilantro infused into the creamy lentils create a delightful treat for your taste buds. He made his using lamb broth, but I find for my family's or guest tastes, chicken broth or vegetable broth work best. This recipe will serve 6 main course portions, 8 first course and still have a bit left over for the following day. Serve with Moroccan style flat bread and a bit of green salad and you have a complete meal.

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Prep Time 20

Cook Time 30

Total Time 50

Course First Course, Main Course

Cuisine Mediterranean

Servings 6 main course servings

Equipment

one 5 to 6 quart soup pot

Ingredients

Cooking the Soup

2 tbsp olive oil (25g)
1 cup finely chopped yellow onion (160g)
1/2 cup finely chopped carrots (80g)
1/2 cup finely chopped celery (60g)
2 cloves chopped garlic
1 tbsp tomato paste (15g) salt free is recommended
1/2 cup chopped fresh Cilantro (30g)
2 tsp ground Cumin (5g) or more to taste
2 tsp Harissa paste (30g) or more to taste
1 1/2 cups dried green lentils (225g)
2 quarts chicken or vegetable broth (2 liters)
2 tsp salt (12g) or to taste
1 tsp freshly ground black pepper (3g)

For the Final Few Minutes of Cooking

1/4 cup chopped Cilantro
1 tbsp orange zest

Instructions

Heat the olive oil in the bottom of your soup pot. Add the finely chopped onions, celery and carrots. Stir and cook until the onions are slightly translucent. Next add the tomato paste, Harissa paste and Cumin. Stir for another few minutes.
Add the remaining ingredients and simmer until the lentils are tender. This usually takes about 20 minutes, again depending on the lentils. As soon as they are tender, add the chopped cilantro and orange zest, stir into the soup, let it infuse for 10 minutes and then serve.

Notes

Depending on the type of lentils, you may find you need a bit more stock.

Keyword Soups, Vegetarian