The Kitchen of Procrastination

Ever since I learned to bake polenta instead of standing over the hot stove stirring for forever, cooking soup in the stove has become my go-to method for not dying of heat exhaustion or boredom.  This soup developed out of a recipe for tarka dal in an old vegetarian cookbook I have.  I was getting tired of the same flavors all the time, and decided to branch out.  The warm cinnamon and cloves pair really well with the sweet raisins and the slightly bitter apricots.  It would be complemented well by a sprinkle of fatty, crunchy cashews if you have them around, or could easily be served on top of cumin or coconut rice.  This is one soup that I tend not to overfill with vegetables, as I think they would take away from the straightforward flavors, but if you really felt the need, I think it wouldn’t be hurt by some spinach.

North African Lentils with Dried Fruit

2 Tbs olive oil
1 tsp whole, yellow mustard seeds
1 tsp whole cumin seeds
5 2-inch cinnamon sticks
5 fresh, whole cloves
1/2-1 tsp red chili flakes
1 small onion, chopped
3-5 garlic cloves, chopped
2 inch fresh ginger, peeled and grated
1 cup red lentils
6 cups water or vegetable stock
2-3 carrots, sliced
1/3 cup mixed raisins and chopped dried apricots
salt and pepper

Heat oven to 350-375 degrees
Heat the oil and mustard seeds in a heavy bottomed dutch oven with the lid on. After a few minutes at min-high heat, the mustard seeds will start to *pop,* shift around the pan to stir them. Once most of the seeds are toasted, add the other four dried spices and stir. After a minute or two, when the spices are fragrant, add the onion and sauté till transparent. Add garlic and ginger and sauté for another 2 min, then stir in the lentils. Add the water and bring to a light boil, stirring gently.
Place the dutch oven, without a lid, in the preheated oven. Cook for 30-45 min, till lentils are desired tenderness and soup has desired consistency. About 15-20 min prior to removal, add the carrots and dried fruit, stirring well, and returning to the oven.  (It can also be done on the stove, you just have to stir it regularly.)
You can finish the soup with lemon juice, cilantro, or just salt and pepper.

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