Sunday, August 10, 2008

Lentil and Coriander Soup

An easy Moroccan-style soup using coriander. This herb is used in practically all cooking in Morocco. I use Vietnamese mint when coriander is scarce. Recipe serves 6.


14 ounce (450 g) shin of veal
3 1/2 ounces (100 g) lentils
3 tablespoons olive oil
1 1/2 Spanish (red) onions, peeled and coarsely grated
1/4 teaspoon each crushed black pepper and chili powder
2 large potatoes, peeled and diced
2 large carrots, peeled and sliced
1 bunch fresh coriander, coarsely chopped
Lemon juice


1. Pour boiling water over lentils, let them soak for 15 minutes, then rinse and drain.
2. While they are soaking, put oil, veal, onion, black pepper and chili powder, in a large flameproof casserole, stirring all the time until the onion becomes transparent. Add 6 cups of water and bring to the boil.
3. Add lentils and cook for 1 1/2 hours. Top up water occasionally if necessary.
4. After an hour and 10 minutes, add potatoes and carrots. Simmer until the vegetables are tender. Stir in coriander and lemon juice and serve at once.

Tip: Never throw left-over fresh coriander away. Although a fragile herb, it can be kept in the refrigerator in a glass of water for at least a week.

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