FOOD – Winter is fast approaching. Even if the temperatures are quite mild in early December, there’s nothing better than a good seasonal dish to heat up at home. In addition to a raclette to share with friends, a traditional winter soup can also do the trick, 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 cookery writer Eleanor Galasso offers a variety of dishes, including a series of soups prepared in Mediterranean countries that she has adapted.
Among these recipes is a Moroccan-inspired lentil soup with orange and cardamom, of which HuffPost managed to get a prescription. This serves 6 people and requires 15 minutes of preparation and 1 hour 20 minutes of cooking time.
Grégoire Calt, Marabout
Ingredients:
- 400g Puy lentils 50g raw ham, coarsely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 onion, finely chopped 1.5 liters vegetable stock 1 bay leaf 1 teaspoon cumin seeds 1 teaspoon cardamom seeds 5 tablespoons olive oil extra virgin olive oil Zest and juice of 1 lemon 1 orange, cut into pieces Salt, pepper
Preparation (15 minutes):
In a pot, preferably earthenware, mix lemon zest, onion, carrot, celery and ham. Add 3 tablespoons of olive oil, bay leaves and cumin seeds. Simmer over low heat for 20 minutes until the vegetables are golden and tender.
Wash the lentils, dry them and add them to the pan. Pour hot broth, add cardamom and cook for 1 hour on medium heat under the lid. Stir occasionally and add hot broth if necessary. Adjust seasoning with salt and pepper.
Fry the orange slices in a small pan over high heat for 5 minutes.
Remove from the heat, add a few drops of lemon juice to the lentil soup, season with the remaining oil and serve hot. This delicious dish will keep in the fridge for 3 days.
Marabout
I Eat Mediterranean, by Eleanor Galasso, published by Marabout, in bookshops from September.
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