Spiced Lentil Cake in Lemony Lentil Puree

Lentil Soup/Puree

• 1 pound Brown/Red Lentils (rinsed and picked over)
• 2 tablespoons Olive Oil
• 1 cup onions, diced
• 8 cups Chicken Broth
• Salt
• Pepper
• Lemon Juice (to taste)

1. Heat 2 Tablespoons of Oil in large heavy bottom pot (Dutch Oven). Add onions, and soften until translucent.
2. Add broth, lentils and season with salt and pepper, and bring to a boil.
3. Reduce to simmer until lentils are tender, approximately 30 minutes.
4. Reserve 1.5 cups of cooked lentils.
5. Blend remaining lentils to a smooth puree, season to taste with additional salt, pepper and lemon juice. I like it very lemony. Keep warm.

Lentil Cakes and Serving/Plating

• Reserved Lentils
• 2 pieces Roasted Garlic
• .5 teaspoons cayenne pepper
• 3 tablespoons All Purpose Flour
• Salt
• Pepper
• 4 tablespoons Olive Oil
• .25 preserved lemon, finely minced
• Parsley, chopped

1. Roughly process reserved lentils and garlic until smooth with a few chunks.
2. Add Flour and cayenne to lentil mixture. Season with salt and pepper.
3. Heat 2 Tablespoons of Olive Oil in frying pan (medium-high heat). Place four ring molds or round cutters in pan. Spoon in lentil mixture, and cook until brown and crispy 3-5 minutes, remove mold and flip cook for an additional 3-5 minutes.
4. Place soup/puree in four shallow bowls, place lentil cake in each bowl. Dust the top of the lentil cake lightly wit additional cayenne pepper. Sprinkle soup/puree with minced preserved lemon and remaining 2 Tablespoons of Olive Oil. Garnish with chopped parsley.