Shorbet Adds
16 ingredients
11 steps
Ingredients
- 1 large onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, crushed
- 11 1/2 teaspoons cumin
- 11 1/2 teaspoons ground coriander
- Pinch of ground chili pepper
- 1 3/4 cups split red lentils
- Bunch of celery leaves, chopped
- 1 carrot, finely chopped
- 2 quarts chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)
- Salt and pepper
- Juice of 1/21 lemon
- 1 1/22 large onions, sliced
- 23 tablespoons extra-virgin olive oil
- 11 1/2 pita breads to make croutons (optional)
- 3 lemons, quartered, to serve with
Directions
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1Soften the onion in the oil in a large saucepan.
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2Add the garlic, cumin, coriander, and chili pepper and stir.
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3Add the lentils, celery leaves, and carrot, cover with stock, and simmer 3045 minutes, until the lentils have disintegrated.
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4Add salt and pepper, and water if the soup needs thinning.
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5It should be quite thin, like a light cream.
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6Stir in the lemon juice.
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7For the garnish, fry the onions in the oil, first covered, over low heat, stirring occasionally, then uncovered, over medium and high heat, stirring often, until crisp and very brownalmost caramelized.
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8Split and open out the pita breads and toast them in the oven or under the broiler, turning them over once, until they are crisp and lightly browned.
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9Then break them into small pieces with your hands to make croutons.
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10Serve the soup very hot.
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11Garnish each serving with a tablespoon of fried onions and pass the lemon wedges and croutons, if you like, for people to help themselves.
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