FOOD – Winter is fast approaching. Even if the temperatures are quite mild in early December, there’s nothing better than a seasonal dish to warm up your home. In addition to the raclette to share with friends, the traditional winter soup does the job very well both alone and with the family.
Why not change the formula a bit this year? In her book I eat Mediterranean, published last September by Marabout, Italian food writer Eleonora Galasso offers a variety of dishes, including a series of soups made in Mediterranean countries that she has adapted herself.
Among these recipes is a Moroccan-inspired lentil soup with orange and cardamom, from which HuffPost managed to get a prescription. It serves 6 people and requires 15 minutes of prep and 1 hour and 20 minutes of cooking.
Grégoire Kalt, Marabout
- 400 g Puy lentils 50 g raw ham, coarsely chopped 1 carrot, finely chopped 1 stalk of celery, finely chopped 1 onion, finely chopped 1.5 liters of vegetable stock 1 bay leaf 1 teaspoon cumin 1 teaspoon olive oil extra virgin cardamom seeds and juice of 1 lemon 1 orange, cut into pieces Salt, pepper
Preparation (15 minutes):
Mix lemon zest, onion, carrot, celery and ham in a pot, preferably a clay dish. Add 3 tablespoons of olive oil, bay leaf and cumin. Simmer over low heat for 20 minutes until the vegetables are golden and tender.
Wash the lentils, drain and add to the pan. Cover with hot broth, add cardamom and cook for 1 hour on medium heat with the lid on. Stir occasionally and add hot broth if necessary. Adjust seasoning with salt and pepper.
Roast the orange pieces in a small pan over high heat for 5 minutes.
Remove from the heat, season the lentil soup with a few drops of lemon juice, season with the remaining oil and serve hot. This wonderful little dish will keep in the fridge for 3 days.
“I eat the Mediterranean” by Eleonora Galasso, published by Marabout, is in bookstores from September.
Also look further HuffPost:
- This Maïté Beer Soup Recipe Smells Like Winter and the 90s My Recipe, Made Quick, Made Well, Noodle Soup with Shrimp and Red Curry