Lauren's Lentil Soup (North African Style)

Surprisingly good from a surprising combination of ingredients. I can't take the credit, this is a merging of Lentil Soup by Sidney Mike and Lemon Lentil Soup 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: 2 hrs 15 mins
• Serves: 6
• Yields: 6 12-oz bowls

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.