Morrocan Lentil Soup

As most of you know, I love the flavors of North Africa. I also cook lentils a couple of times a week. My dear friend Joan Nathan turned me onto a Middle Eastern eggplant dish topped with yogurt and pomegranates. The finish to the soup is inspired by her.  This is a perfect soup I make with left over rice, quinoa, oatmeal, farro, or barley - really any grain will do.I also use stock rather than water, but you can use either.

Morrocan Lentil Soup

Serves: 4-6

6 tablespoons butter1 medium onion, finely diced1 fennel, finely diced2½ tablespoons tomato paste1 tablespoon cumin seeds1 cup red lentils, rinsed and drained10 cups water or stockSalt1 cup cooked brown rice1 tablespoon dried mint2 teaspoons Aleppo (or red) pepper flakes,2 teaspoons za’atar¼ cup Mermaid Farm yogurt strained (or use Greek)1/2 cup pomegranate seeds

Heat cumin seeds in small skillet and roast for a quick minute until aromatic. Grind in a grinder.Melt 2 tablespoons of the butter in a large saucepan/pot over medium heat. Add onion and bell pepper. Sauté until softened, about 5 minutes. Stir in tomato paste and cumin and lentils. Add water to pot and bring water to boil and reduce to a simmer until lentils are tender about 10 minutes. Add the rice and heat through. Add remaining butter, the mint, red pepper flakes and za’atar. Ladle soup into bowls and top each serving with a dollop of yogurt and sprinkle of pomegranate seeds.