Lentil and Chick Pea Soup

This versatile, multidimensional soup was adapted from our favorite chef, Laura Frankel, the founder of the Shallots restaurants of Chicago and New York. It's a marvelous first course or a meal in itself with a good loaf of bread and a salad. Don't leave out the Charmoula - wonderful!



Yield: 8 servings

Place all Charmoula ingredients in a mini food processor or blender jar and process until smooth. Set aside.

Prepare chick peas. Heat oil in large soup pot, sauté the onion, fennel, celery, carrots, and garlic, seasoned with salt and pepper until golden brown, about 25 minutes. Set aside about 3/4 cup of the sautéed vegetables. Add the lentils, chick peas, and 6 cups of stock to the pan and bring to a simmer. Cook covered until the lentils are beginning to fall apart, about 20 minutes. Stir in the coriander, cumin, lemon juice, and reserved vegetables. Reduce heat and continue cooking the soup for about 15 minutes. You can add some additional stock to thin, if needed. Adjust the seasoning to taste with salt and pepper.

Serve with a few teaspoons of the Charmoula drizzled over the soup. This soup can be readily frozen or kept in the refrigerator for up to 3 days. The Charmoula should be refrigerated or frozen separately.

Back to Ruth's Kitchen