1 quart chicken stock
1 cup lentils
1/2 cup chopped onions
1/2 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1/4 teaspoon cumin
2 cups water
1 1/2 cups hazelnuts, toasted and chopped
1 teaspoon mixed pepper corns (pink, green and black, cracked)
2 tablespoons roux (see note)
Preparation
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 for 1 hour.
Remove from heat and carefully purée in a blender and return to pot. Add water, hazelnuts and peppers and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Season to taste. Garnish with a dollop of sour cream, chopped scallion or chives and hazelnuts.
Note: To make a roux, mix equal parts of melted butter and flour and work into smooth paste. Cook, stirring constantly for 4 minutes over medium heat.
