I love
working with spices. One of my favorite combinations is one that is popular in
Moroccan cuisine: cinnamon, cumin and ground ginger. I combine these spices
with caramelized vegetables and lentils for a satisfying, thick soup.
30 minutes start to finish
Serves 4
Ingredients:
·
1 red bell pepper diced
·
1 red onion diced
·
1 carrot diced
·
1 zucchini diced
·
1 cup of red lentils
·
1 tsp cinnamon
·
1 tsp ginger
·
1 tsp cumin
·
½ tsp red pepper flakes (more if you like spicy like me)
·
1 bay leaf
·
olive oil
·
salt
·
chicken stalk
Heat 1 tablespoon of olive oil in a
medium size pot. Add the red bell pepper, red onion, carrot, zucchini, spices
and bay leaf to the pan. Sauté until caramelized, about fifteen minutes. Add
the lentils and chicken stalk to cover, bring to the boil and then reduce to a
simmer with the lid on. Let the lentils simmer for twenty minutes. Then puree
half the soup (make sure to take that bay leaf out!). Serve!