1 quart chicken stock
1 cup lentils
1/2 cup chopped onions
1/2 cup chopped carrots
1/4 cup chopped celery
2 cloves garlic
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1/4 teaspoon cumin
2 cups water
1 1/2 cups Oregon hazelnuts, toasted and chopped
1 teaspoon mixed peppercorns (pink, green and black, cracked)
2 tablespoons roux (soft butter and flour equal parts worked into paste)
Servings: 6
Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or purée and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.
1 cup lentils
1/2 cup chopped onions
1/2 cup chopped carrots
1/4 cup chopped celery
2 cloves garlic
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1/4 teaspoon cumin
2 cups water
1 1/2 cups Oregon hazelnuts, toasted and chopped
1 teaspoon mixed peppercorns (pink, green and black, cracked)
2 tablespoons roux (soft butter and flour equal parts worked into paste)
Servings: 6
Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or purée and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.
Last edited:
