Soup Loop - Steven W Siler - Bog

Everyone loves to travel. So we have made it even easier for you to take your taste buds for trip around the world!
We've circled the globe, visiting every continent, to bring back the recipes and stories of each countries' signature soups... from the Lamb Stew (Chorba Frik) in Algeria to the Cullen Skink of Scotland. Along the way, we show you the cooks, chefs, families and fans who love and keep these culinary traditions alive. So join us on the Soup Loop and find your favorite place to taste!
Red Lentil and Squash Soup (Shorabit Jarjir)
Palestine
Ingredients:
1⁄4 C. olive oil
4 cloves garlic, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium white onion, finely chopped
1 tsp. ground cumin
1⁄2 tsp. crushed red chili flakes
1⁄2 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
6 C. chicken stock
1 C. red lentils
Finely chopped parsley, for garnish
Paprika, for garnish
Flatbread and lemon wedges, for serving
Directions:
1. Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12-14 minutes.
2. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil.

3. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.
4. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side. You can find more great cookbooks and recipes on our website, SignatureTastes.com