Prep 15 mins
Cook 1 hr 35 mins
Don't you look forward to a hearty bowl of soup on a cool fall evening? I do! Adapted from Chef2Chef.
- 1 quart vegetable stock or 1 quart chicken stock
- 1 cup lentils
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped carrot
- 1⁄4 cup chopped celery
- 2 garlic cloves
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon fenugreek seeds (optional)
- 1⁄4 teaspoon cumin
- 2 cups water
- 1 1⁄2 cups hazelnuts, toasted and chopped
- 1 teaspoon peppercorn blend (pink, green and black, cracked)
- 2 tablespoons parsley, chopped
- 1 tablespoon butter, melted
- 1 tablespoon flour
- To make roux:.
- Mix the butter and flour together and work into a paste. Cook in a small skillet, stirring constantly for 4 minutes over medium heat. Set aside.
- Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart saucepan. Bring to a boil, reduce heat and simmer for 1 hour.
- Remove from heat and carefully purée in a blender and return to pot. Add water, hazelnuts, parsley and peppers and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Season to taste. Garnish with a dollop of sour cream, chopped scallion or chives and hazelnuts.
- Note: To make a roux, mix equal parts of melted butter and flour and work into smooth paste. Cook, stirring constantly for 4 minutes over medium heat.
Cut this recipe in half and used yellow lentils for better eye appeal. Very easy but elegant soup! Be sure to toast the hazelnuts for depth. Thanks for posting this, dear Sharon!