Lentils are treated cool in the east. From Maghreb countries to India everywhere. But my favorite set of spices to apply to such dishes remained somewhere between Turkey (lemons, olives, capers) and Morocco (cumin, zest, chiles). Actually, such recipes are not dogma. Celery appeared here simply because it was at home (instead it could be parsnips, potatoes, sweet potatoes, celery stalks, or nothing at all). But I would recommend not to save spices. If you want rich flavors - use them from the heart. Not a “pinch”, but a normal teaspoon. Lentils love, lentils will accept.
- 1.5 cups red lentils, soak for at least 2 hours
- 2 large red or white sweet bulbs
- 4 cloves of garlic
- 1 tbsp. butter or ghee (vegan option - only on olive or olive+coconut oil)
- olive oil
- 1 medium celery root
- 2 carrots
- 400 ml of tomatoes in their own juice (in pieces, without skin)
- 1 tbsp. capers (can be replaced with good olives)
- zest of 1 small lemon
- 1/2 tsp: cumin, black mustard seeds, dry chili with seeds, turmeric powder, curry leaves (not a mixture of spices, but dried leaves, if not, skip), dried paprika optional
- 1 tsp salt
- about 400 ml of water
In a saucepan with a thick bottom, melt the butter in olive oil. Add all the spices: mustard, cumin, chili and turmeric powders, plain or smoked paprika, curry leaves if available. Fry quickly and until the spices begin to spread throughout the kitchen, add thinly sliced onion and garlic. Stir, cook 1 min. At this time, cut the carrots and celery into cubes (I took pre-baked in the oven, which we did not eat, but if you use fresh, cut very finely). Add to spices, mix.
Cut the zest from the lemon. It is advisable to minimally affect the white part, but without fanaticism, lentils will tolerate everything) Cut the peel into thin strips. Pour tomatoes into a saucepan in pieces in their own juice, salt, add capers and zest. Drain the water from the lentils, add the lentils to the rest of the ingredients. Stir and add fresh water to the soup. Bring to a boil, reduce heat, cover and simmer for 20 to 60 minutes. Try it. Lentils will boil quickly, roots slowly. Stop as soon as the soup seems ready to you. When serving, it is good to pour a little delicious olive oil.
In a saucepan with a thick bottom, melt the butter in olive oil. Add all the spices: mustard, cumin, chili and turmeric powders, plain or smoked paprika, curry leaves if available. Fry quickly and until the spices begin to spread throughout the kitchen, add thinly sliced onion and garlic. Stir, cook 1 min. At this time, cut the carrots and celery into cubes (I took pre-baked in the oven, which we did not eat, but if you use fresh, cut very finely). Add to spices, mix.
Cut the zest from the lemon. It is advisable to minimally affect the white part, but without fanaticism, lentils will tolerate everything) Cut the peel into thin strips. Pour tomatoes into a saucepan in pieces in their own juice, salt, add capers and zest. Drain the water from the lentils, add the lentils to the rest of the ingredients. Stir and add fresh water to the soup. Bring to a boil, reduce heat, cover and simmer for 20 to 60 minutes. Try it. Lentils will boil quickly, roots slowly. Stop as soon as the soup seems ready to you. When serving, it is good to pour a little delicious olive oil.
