Ingredients:
| 4 |
tablespoons |
olive oil |
| 2 |
large |
spanish onions -- chopped 1/4 inch dice |
| 4 |
cloves |
garlic -- peeled, sliced |
| 2 |
teaspoons |
ground cumin |
| 1/2 |
teaspoon |
saffron |
| 2 |
medium |
celery stalks -- thinly sliced |
| 1/2 |
medium |
ripe cantaloupe -- seeded, peeled, and chopped into 1/2 inch dice |
| 3/4 |
pound |
lentils |
| 8 |
cups |
water |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
|
|
=== garnish === |
| 1/2 |
medium |
ripe cantaloupe -- seeded, peeled, and chopped into 1/2 inch dice |
| 2 |
tablespoons |
chopped cilantro |
|
Preparation:
In a 4-quart saucepan, heat olive oil until smoking. Add onions, garlic, cumin, saffron and celery and cook until soft and golden brown, about 10 to 12 minutes.
Add melon, lentils and water and bring to a boil. Boil 10 minutes, lower heat and simmer until lentils are very tender, 15 to 20 minutes. Allow to cool.
Place in blender and puree until smooth. Adjust seasoning with salt and pepper and chill. Check for seasoning right before serving. Pour into deep bowls and garnish with melon and cilantro.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B08) |
