Smoky Red Lentil Soup With Dukkah

From Joanna Miller
(Soup recipe adapted from the New York Times; dukkah adapted from The Kitchen)

[Ed: Joana posted an excellent recap of her soup making process over on My Vegetable Blog, from whence I stole the gorgeous photo, so I’ll just add to the chorus of love for the dukkah. I want to put it on everything now!]

Ingredients

3 tablespoons olive oil

1 large onion, roughly chopped

2 garlic cloves, minced

1 heaping tablespoon tomato paste

1 1/2 teaspoon ground cumin

1/2 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

1 teaspoon smoked paprika

1 quart vegetable stock

1 cup red lentils

2-3 carrots, peeled and diced

juice of 1 lemon

In a large pot, heat oil over medium heat. Add onions and saute until they begin to soften, about 5 minutes. Mix in garlic and cook for another 2 minute.

Add tomato paste, cumin, salt, pepper and paprika. Cook for 2 minutes, stirring frequently.

Add stock, lentils and carrots. Increase heat and bring to a boil. Once it’s bubbling, reduce heat and simmer for about 30 minutes. Once lentils are cooked through and carrots are fork-tender, remove from heat. Using an immersion blender, puree soup completely. Stir in lemon juice. Taste and adjust seasonings if necessary.

Serve topped with a spoonful of dukkah, if desired.

Dukkah

1 1/2 cups hazelnuts

1 1/2 cups pistachios

1/2 cup sesame seeds

1/2 cup coriander seeds

1/4 cup cumin seeds

zest of 4 lemons

1 teaspoon salt

1 teaspoon smoked paprika

1/2 teaspoon black pepper

Toast all nuts and seeds in separate batches. Reserve 1/2 cup hazelnuts and 1/2 cup pistachios. Combine remaining ingredients in food processor and pulse until finely ground. Pour into a bowl. Add the reserved nuts to the food processor and pulse until just roughly chopped. Mix into the finely ground mixture by hand.

(Adapted from The Kitchn)

Posted: Sunday Feb 7,2010 12:15 PM In Soup Recipes