Recipe of the Month - November
This soup is refreshing and robust, full of spicing and lentils and just wonderful both for vegetarians/vegans who are feeling a bit fed up with lentils and for omnivores who are thinking: something different.
Limooni are dried lemons/limes, using in the Middle East to simmer for soups, sauces, and even to steap in hot water until it all cools and fuses together into a refreshing drink for the summer. Discard before serving the dish —the limooni give their subtle citrus flavour but are too brittle-touch to actually eat. Find limooni at Haig's(SF) or Kalustyans(NYC). Both do mail order.
Marak al Dal
Red Lentil, Potato, and Tomato Soup from the land of Oman
Serves about 6- 1 1/2 cups red lentils
- 1 medium large or 2 small medium onions, chopped, in two batches
- 2 dried lemons (limooni)
- 6 cups water or mixture of half water and half vegetable/meat broth
- 1 teaspoon turmeric
- 5 cloves chopped garlic, divided into two batches
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin seeds, or more to taste
- 1/2 green chilli such as serrano or jalapeno, chopped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon mixed Arabian spices, such as baharat, hawaj, raz al hanout, or in a pinch, substitute curry powder
- Pinch of allspice, and/or cinnamon
- 5 creamer or other smallish new potatoes, peeled and diced
- 1 can (about 12 ounces) whole or diced tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable/chicken/meat broth
- About 1/2 cup chopped cilantro/fresh coriander
- Salt and pepper to taste
Soak the lentils for one hour in cold water to cover.
Drain and place in large pot with one batch of the onions. With a fork or tip of sharp paring knife, prick holes all over the dried lemons, then add them to the pot along with the water or broth, turmeric, and half the garlic. Bring to boil then reduce heat and cook over a low to medium heat for an hour or until the lentils are very tender.
Meanwhile, saute the second batch of onions lightly in the olive oil with the cumin seeds, cooking only until the onions are soft. Sprinkle with chilli, coriander, mixed spices, allspice and diced potatoes, stir and cook together for a minute or two.
Add the onion-spice-potato mixture to the lentils, along with the tomatoes, tomato paste, 2 cups of broth, the reserved garlic, and about half of the cilantro/coriander. Continue to cook until the potatoes are cooked through and the lentils very tender, ie falling apart. Taste for salt and pepper, and ladle out into bowls to serve sprinkled with the remaining cilantro/coriander. Be sure not to serve anyone the dried cooked lemons — they are for flavoring only, too brittle and tough to eat.
© Marlena Spieler 2003