Smoky Red Lentil Soup With Dukkah

From Joanna Miller
(Soup recipe adapted from the New York Times; dukkah adapted from The Kitchen)

[Ed: Joana posted an excellent recap of her soup making process over on My Vegetable Blog, from whence I stole the gorgeous photo, so I’ll just add to the chorus of love for the dukkah. I want to put it on everything now!]

Ingredients

3 tablespoons olive oil
1 large onion, roughly chopped
2 garlic cloves, minced
1 heaping tablespoon tomato paste
1 1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
1 teaspoon smoked paprika
1 quart vegetable stock
1 cup red lentils
2-3 carrots, peeled and diced
juice of 1 lemon

In a large pot, heat oil over medium heat. Add onions and saute until they begin to soften, about 5 minutes. Mix in garlic and cook for another 2 minute.

Add tomato paste, cumin, salt, pepper and paprika. Cook for 2 minutes, stirring frequently.

Add stock, lentils and carrots. Increase heat and bring to a boil. Once it’s bubbling, reduce heat and simmer for about 30 minutes. Once lentils are cooked through and carrots are fork-tender, remove from heat. Using an immersion blender, puree soup completely. Stir in lemon juice. Taste and adjust seasonings if necessary.

Serve topped with a spoonful of dukkah, if desired.

Dukkah

1 1/2 cups hazelnuts
1 1/2 cups pistachios
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
zest of 4 lemons
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper

Toast all nuts and seeds in separate batches. Reserve 1/2 cup hazelnuts and 1/2 cup pistachios. Combine remaining ingredients in food processor and pulse until finely ground. Pour into a bowl. Add the reserved nuts to the food processor and pulse until just roughly chopped. Mix into the finely ground mixture by hand.

(Adapted from The Kitchn)

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One Response to “Smoky Red Lentil Soup With Dukkah”

  1. Soup and Bread Marathon, 2/3-2/4/10: Part 1 « Soup and Bread Says:

    […] Smoky red lentil soup served with dukkah, an Egyptian blend of nuts and spices, from Kitchn contributor and My Vegetable Blog proprietress Joanna Miller. […]

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