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!]
Ingredients3 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.
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)