This recipe is all about textures. I love to make this thin smooth lentil soup/puree brightened with lemon juice and preserved lemon. In addition, I reserve some of the cooked lentils, and make thick lentil cakes that are extra crispy on the outside, and soft a creamy on the inside. You can alter the taste of the cake dramatically, but I like a little bit of spice, and the mellowed flavor of roasted garlic. This creates a great backdrop for a main dish such as stewed chicken, as the lemon and spicy flavors can cut thru a decadent stewed meat. —foodfighter
Brown/Red Lentils (rinsed and picked over)
Heat 2 Tablespoons of Oil in large heavy bottom pot (Dutch Oven). Add onions, and soften until translucent.
Add broth, lentils and season with salt and pepper, and bring to a boil.
Reduce to simmer until lentils are tender, approximately 30 minutes.
Reserve 1.5 cups of cooked lentils.
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
Roughly process reserved lentils and garlic until smooth with a few chunks.
Add Flour and cayenne to lentil mixture. Season with salt and pepper.
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.
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.