Laurens Lentil Soup North African Style Recipes

Steps:

• Pair this soup with a salad and bread for lunch or a light supper. 1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. 2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) 3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

Steps:

• Rinse lentils several times in cold water, setting aside to drain.
• Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
• Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
• Add carrots, celery, and turnip, cooking 10 minutes over low heat.
• Add lentils, broth, tomatoes, and parsley.
• Season to taste with salt and pepper.
• Bring to a boil, then reduce heat and cover.
• Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
• Add lemon juice just before serving.