Author Notes
A couple of years ago, I was served a fabulous Moroccan Lentil Soup at the home of Jane Kramer. Jane is the New Yorker’s European correspondent at-large, often writes about food, and is a great cook. I asked and was given the recipe that evening and meant try it right away. But somehow I didn’t and ended up making it for the first time on a cold night only last month. Infused with cumin and coriander and containing lots of tomatoes, lentils and other good things, this North African soup took me on a Proustian journey back to a winter I spent many years ago in Tangiers. Next time I plan to double the recipe and have the extra in my freezer for a cozy, comfort food soup-and-salad lunch or Sunday supper. Try it soon to help stay warm while there’s still a bit of chill in the air. —Gail Monaghan
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Ingredients
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2 1/4 cups
French or Italian small lentils, picked over and rinsed
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3 cups
diced onions
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1/4 cup
extra virgin olive oil
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1/4 cup
minced garlic
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3 tablespoons
ground coriander
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3 tablespoons
ground cumin
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1 teaspoon
mustard seed
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3 tablespoons
ground fennel
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1/8 teaspoon
cayenne pepper
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3 cups
canned plum tomatoes chopped, with juice
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6 cups
a good veal or beef broth
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4 cups
baby spinach leaves
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Salt and pepper to taste
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1/2 cup
crumbled feta
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1/4 cup
chopped cilantro
Directions
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Place the rinsed lentils in a medium saucepan and cover with cool water by 4 inches. Bring to a boil over medium heat. Lower heat and simmer until done, about 10-15 minutes. Taste frequently and when al dente, strain, reserving both the lentils and liquid.
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Sauté the onions in the cup olive oil until translucent, about 5-10 minutes. Add the minced garlic, and sauté for five more minutes.
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Add the coriander, cumin, mustard seeds, fennel, and cayenne pepper. Stir and cook for one minute.
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Stir the canned tomatoes. Reduce heat to low and simmer for five minutes.
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Stir in the cooked lentils and 4 cups of the lentil cooking liquid and the broth. Bring to simmer.
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Stir in 4 cups or more of baby spinach leaves. Cook only until wilted.
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Add one tsp. of salt (much less if the broth is salted) and one tsp. pepper or to taste.
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Serve with crumbled feta and fresh chopped cilantro sprinkled on top.
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