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Red Lentils (1)
Onions
Garlic
Celery
Carrots
Squash (2)
-- Seasonings
Cumin seed
Corriander
Aleppo (3)
Turmeric
Salt
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Olive Oil
Broth (4)
Lemon Juice
-- Garnish
Parsley
Zatar -or-
Aleppo
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Prep - (35 min) - all hand cut into tiny dice -
other methods would be faster)
- Chop ONION fine, as evenly as you can.
- Crush GARLIC and chop fine.
- Peel CARROTS and chop fine. Chop CELLERY fine. Chop
SQUASH fine. Mix all.
- Grind Cumin and Corriander in your spice grinder. Mix
all Seasonings items.
- Squeeze Lemon Juice.
- Chop PARSLEY for Garnish.
Run - (55 min)
- In a suitable coverable sauce pan (3 qt), heat Olive Oil and
fry Onions, stirring until light golden. A sprinkle of Salt will
help them color evenly.
- Stir in Garlic. Fry for another minute.
- Stir in Carrot Mix and fry stirring another 4 minutes.
- Stir in Broth, Lentils, and Seasoning mix.
Bring to a boil. As it comes to a full boil, it will foam up. Skim off
the foam as it rises. Simmer covered until Lentils are quite soft.
- At this point you can serve as is, or use an immersion blender to
blend part of it, or all of it (or use and regular blender or food
processor to blend part or all). I prefer a 1/3 to 1/2 blend, but the
pattern recipe called for fully blended.
- Bring the Soup back to a simmer, stirring. Stir in
Lemon Juice and check seasoning.
- Serve hot, garnished with Zatar or Aleppo and
Parsley. Flat bread is the usual accompaniment, usually toasted.
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