Exotic Elixir

In honor of five thousand hits, it is time for another recipe from my secret stash.  I realize that it may seem unconventional to offer a soup recipe in the month of May, but as I am writing this it is 46 degrees outside.

This is one of my family’s favorite soup recipes.  My daughter is vegan, so this is something we can all enjoy together.  It is just as good if you substitute chicken broth for the vegetable broth—although veggie broth is so widely available now why would you? 

Many years ago, Panera Bread had a fabulous rotating soup menu that included vastly more interesting options than it does today.  Among them was a Moroccan Tomato Lentil Soup.  I used to go on Wednesdays just to eat this beautiful elixir.  A friend of mine from Israel, who was born in Morocco, said their soup was very much like something she knew as “Moroccan Chili.”  I have searched and searched, trying and fine-tuning many different recipes, until I finally settled on this version, which tastes the most like what I remember Panera's to be.  This recipe is all about the spices, so if the jars in your pantry have been there for years and years, this would be a good time to get fresh ones.

If you do not have an immersion blender (that’s something Emeril Lagasse calls a ‘boat motor’), cool the soup completely and puree in batches in a conventional blender.

I like to take the pot of soup and divide it, freezing half to spice up the following week.

Moroccan Tomato Lentil Soup (8 servings)

3 tablespoons extra virgin olive oil

2 large onions, peeled and cubed

3 cloves garlic, minced

2 heaping teaspoons ground coriander

2 heaping teaspoons ground cumin

1 teaspoon turmeric

¾ teaspoon paprika

¼ teaspoon cinnamon

8 cups vegetable broth

1-28 oz can crushed San Marzano tomatoes (do not drain)

1 ½ teaspoons kosher salt

2 carrots, peeled and diced

Pinch of saffron

Bay leaf

2 cups dry red lentils, rinsed and picked through

Pinch of crushed red pepper flakes

Juice of a lemon

½ tablespoon red wine vinegar

3 tablespoon flat leaf parsley, chopped

2-3 tablespoon cilantro leaves, chopped (reserve some for sprinkling to serve)

Salt and pepper to taste

In a Dutch oven, heat oil.  Sauté onions until tender, about 6 minutes.  Add garlic, coriander, cumin, turmeric, paprika, cinnamon.  Cook 1 minute to coat and bring out aromas.  Add broth, tomatoes, salt, carrots, saffron, bay leaf and bring to a boil.  At this point, I transfer the entire mixture to a slow cooker.  Stir in dry lentils and cover while still simmering.  Cook 4-5 hours on low.  (As an alternative, cover tightly and simmer on stove at lowest setting about 2 hours, checking occasionally to make sure that enough liquid is retained, adding water or broth as necessary.  Do not burn.)

Remove lid and turn slow cooker to high.  Stir in lemon juice, red wine vinegar, red pepper flakes, cilantro and parsley.  Season to taste with salt and pepper.  Replace cover and allow to cook another 10-15 minutes.  Remove lid and blend with immersion blender until smooth and creamy.

Serve hot, garnished with some fresh chopped cilantro.

Tomorrow's blog:  The Eye of the Storm