Dahlias and Lentils

Since I’ve just started participating in the Foodie Pen Pals program, I’ve decied to continue writing in English so that everyone visiting from the program can read my posts and recipes. This month’s FFP reveal date is October 1 – I’m excited!

Although it hasn’t got much colder yet, the slowly coloring leaves and the golden sunlight of the late summer make me feel autumnal. Autumn actually is my favourite season, still, in order to preserve some of the midsummer feeling that didn’t really come up this year, I picked a bouquet of dahlias in the Drachenfelser Ländchen.

Dinner eventually turned out quite autumnal though. Inspiration: Healthy Green Kitchen.

Moroccan Lentil Soup

Ingredients:
(serves 4 )

1-2 TS olive oil
3 shallots, peeled and finely minced
3 cloves of garlic, peeled and finely minced
2 carrots, chopped
2 celery stalks, chopped
70g raisins
1 ts ground cumin
2 ts ground cinnamon
1 1/2 ts ground turmeric
2 ts ground sweet paprika
2 ts ground ginger
Pepper, salt
400g canned tomatoes with juice
150-200g sieved tomatoes
480g red lentils
500ml water or vegetable broth

Directions:

1. Heat the olive oil in a big pot and add the shallots, shortly braising them until yellow. Add the carrots, celery, raisins, garlic and spices and let simmer for about 10 minutes.

2. Stir in the canned and the sieved tomatoes. Rinse the lentils under cold water and add to the other vegetables in the pot.

3. Add the water / vegetable broth and bring to boil. Let simmer for about 20 minutes. Season to taste with salt and freshly ground pepper.

I had the soup with bread and diced fresh tomatoes with fresh cilantro.
The cinnamon and the raisins make this soup really special and unlike any other lentil soup!

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