FOOD – Winter is fast approaching. Even if the temperatures are quite cold in early December, there’s nothing better than a nice seasonal meal to warm up at home. Besides a raclette to share with friends, a traditional winter soup can also do very well, alone or with the family.
Why not change the formula a bit this year? In her book I Eat Mediterranean, published by Marabout last September, Italian food author Eleonora Galasso offers a variety of dishes, including a series of soups prepared in Mediterranean countries that she has adapted.
Among these recipes is the Moroccan-inspired lentil soup with orange and cardamom, from which HuffPost managed to get the prescription. This one serves 6 people and requires 15 minutes of prep and 1 hour and 20 minutes of cooking.
Grégoire Calt, Marabout
Ingredients:
- 400g Puy lentils 50g raw ham, coarsely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 onion, finely chopped 1.5 liters vegetable stock 1 bay leaf 1 teaspoon cumin seeds 1 teaspoon seeds of cardamom 5 tablespoons extra virgin olive oil Zest and juice of 1 lemon 1 orange, cut into pieces Salt, black pepper
Preparation (15 minutes):
In a pot, preferably earthenware, mix the lemon zest, onion, carrot, celery and ham. Add 3 tablespoons olive oil, bay leaf and cumin seeds. Fry over low heat for 20 minutes until the vegetables are golden and tender.
Wash the lentils, drain and add to the pan. Pour in the hot broth, add the cardamom and cook for 1 hour on moderate heat with the lid on. It is stirred from time to time and, if necessary, hot broth is added. Adjust seasoning with salt and pepper.
Fry the orange slices in a small pan over high heat for 5 minutes.
Remove from the heat, flavor the lentil soup with a few drops of lemon juice, season with the remaining oil and serve hot. This lovely little dish will last 3 days in the fridge.
Marabout
I Eat Mediterranean, by Eleonora Galasso, published by Marabout, in bookshops from September.
See also at HuffPost:
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