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Ingredients
- 3 x strips bacon cut 1/2" pcs
- 1 lrg onion chopped (1 c.)
- 3 x carrots minced 1/4" pcs (abt 1/2 c.)
- 1 x celery rib finely minced (abt 1/2 c.)
- 4 x garlic cloves chopped (1 tbs)
- 1/2 tsp grnd cumin
- 1 1/2 tsp minced fresh ginger
- 2 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 lb dry lentils
- 2 quart chicken stock
- 1/2 c. creme fraiche or possibly lowfat sour cream
- 1 Tbsp. curry pwdr
- 1 Tbsp. fresh lime juice
- 1/4 c. minced parsley leaves
- 1/2 c. cooked lentils reserved from above
- 1/4 c. lentil soup
- 3/4 c. all-purpose flour
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 1/4 tsp kosher salt
- 1 bn parsley leaves picked, washed
- 3 x garlic cloves
- 1/2 c. extra virgin olive oil - (to 3/4)
- 2 x limes juiced Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb carrots peeled
- 1/2 c. flour Salt to taste Freshly-grnd black pepper to taste
Directions
- In a large saucepan cook the bacon over medium heat till it has rendered most of its fat, 4 to 5 min. Add in the onion, carrots, and celery and cook till vegetables are softened, about 4 to 6 min. Add in garlic, cumin, minced ginger, salt and cayenne pepper and cook for 2 to 3 min, or possibly till fragrant. Add in the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, till the lentils are very tender, about 30 to 35 min.
- While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry pwdr in a small bowl and set aside.
- When the lentils are very tender, use a slotted spoon to remove approximately 1/2 c. of the lentils for the crackers and set aside to cold. Puree the soup using a hand-held immersion blender till smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add in water if necessary to achieve the desired consistency. Add in the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 c. of the pureed soup and set aside to use for the lentil crackers. Keep the soup hot while you make the lentil crackers.
- Make the lentil crackers.
- Serve soup garnished with a rounded Tbsp. of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the Lentil Crackers on the side.
- Lentil Crackers: Place the reserved lentils and reserved lentil soup in a food processor and process to a chunky puree. Transfer to a mixing bowl and add in 1/2 c. of the flour. Mix with your hands or possibly a wooden spoon till a dough is formed. While continuing to mix, add in the remaining 1/4 c. of flour 1 Tbsp. at a time, till the dough is moist and malleable but not at all sticky. The dough should resemble clay. Roll the dough into a disk shape, cover with plastic wrap and place in the freezer for 10 min.
- Preheat the oven to 350 degrees.
- Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour. Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide.
- Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin extra virgin olive oil. Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 min, turning the sheet pan after 10 min, till the crackers are dry and brittle. (Makes six 14- to 16-inch long lentil crackers, break into desired lengths
- Note: These crackers will lose their crispiness quickly. If you don't need or possibly want to make this many crackers at once, this dough freezes exceptionally well.)
- Parsley Oil: In a food processor, add in parsley, garlic, extra virgin olive oil, and lime juice and puree till smooth. Season, to taste, with salt and pepper.
- Fried Carrots: Preheat a fryer to 350 degrees. Cut the carrots into long, thin strands on a turning slicer. Alternately, cut the carrots into a julienne on a mandoline. In a large bowl, toss the carrots with flour, salt and pepper, just to coat the carrots with flour. Shake the carrots, to remove excess flour.
- Place in the fryer and cook till golden and crispy, about 2 min. Remove from the oil, place on a paper towel-lined plate, and season, to taste, with salt.
- This recipe yields 8 servings (2 qts).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 8 servings | |
| Calories 564 | |
| Calories from Fat 224 | 40% |
| Total Fat 25.22g | 32% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1586mg | 66% |
| Potassium 1122mg | 32% |
| Total Carbs 60.87g | 16% |
| Dietary Fiber 24.6g | 82% |
| Sugars 5.12g | 3% |
| Protein 24.41g | 39% |
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