John Myers
Oriental Lens Dream
The perfect oriental lens dream recipe with a picture and simple step-by-step instructions.
- 100 g Bacon cubes
- 2 piece Carrots
- 1 Bit Fresh celery
- 1 small rod Leek
- 2 piece Onion
- 1 piece Garlic
- Sunflower oil
- 150 g Alb-Leisa
- 100 g Lentils red
- 1200 ml Poultry stock
- 400 ml Peeled and diced tomatoes
- 2 piece Bay leaves
- 2 piece Rosemary sprig
- Harissa paste to taste or
- Ground black cumin
- Ground coriander
- Ground cloves
- Salt
- Red hibiscus curry
- Crushed red pepper
- Shrimp
- Black pepper from the mill
- Espelette pepper
- Thyme
- Chives or, better, corina greens
- Clean the root vegetables and cut everything into small cubes. Peel the onion and garlic, halve the onion and cut into whole slices. Read out the lentils and briefly rinse and drain with cold water.
- Sear the bacon cubes in a hot saucepan, add a little oil and then sweat the root vegetables and the onion / garlic well. Now add the lentils and sweat again briefly. Then deglaze with hot poultry stock and tomatoes and add the spices to taste (see below). Add the bay leaves and rosemary sprigs and cover and simmer gently for about 40 minutes.
- In the meantime, clean the shrimp (see if the intestines have been removed) then rinse with cold water and dry well on crepe. Brush with a little oil and sprinkle with pimento d’Espelette and thyme. Heat the butter in the pan and fry the prawns on both sides.
- When the lentils are soft, fish out the bay leaves and thyme sprigs and, if necessary, refine them again with the spices to taste.
- Now if you have some coriander greens (better taste, of course!) Or finely chop some chives.
- Pour the stew into a soup cup, garnish with the prawns and the “green” and ….. enjoy your meal …..
- Note …. the spicy harissa paste is normally used for this traditional dish. If this is too hot for you, season with the spices as I specified to your taste.
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.
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