Lauren's Lentil Soup (North African Style)

Submitted by laurenpie

"Surprisingly good from a surprising combination of ingredients. I can't take the credit, this is a merging of Recipe #328053 by Sidney Mike and Recipe #215773 by Chef Bggio. The first time I made this, the top flew off my blender, even though I was holding it down, and I made a hot mess all over my kitchen cabinets! What I learned is that when the ingredients in your blender are hot, the air at the top expands quite forcefully, so be ready! Now when I go to blend the soup I actually keep one corner of the blender lid slightly raised (still holding tight with my hand) so that air can escape when I push the button."

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Yields: 6 12-oz bowls
• Serves: 6

ingredients

• 1 cup dried lentils
• 3 cups chicken stock
• 3 cups water
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon rind, minced or grated
• 1 teaspoon salt
• 1 teaspoon cumin
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced along with leaves
• 1 onion, finely chopped
• 4 garlic cloves, peeled and left whole

directions

1. Place first 12 ingredients in large pot. Bring to a boil, then reduce heat and simmer, covered, for one hour.
2. Add carrots, celery, onion and garlic. Again bring to a boil, then reduce heat and simmer, covered, until lentils and vegetables are soft, probably about one hour. Don't overcook the vegetables!
3. Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
4. Garnish with green onions or fresh parsley.