MOROCCAN CARROT SOUP WITH LENTILS

OK, before you say it, I know that this is supposed to be a food blog about flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices from around the world, a few hard to find items I have been looking for and a knowledgeable and friendly staff. I went to town! As my beautiful pregnant wife sat outside (the smells became too much in her delicate condition) I spent a bundle of our diaper dollars. So now I’m back home and I have a bag of carrots in my refrigerator begging to be cooked and a counter over run with spices. Moroccan Carrot Soup with Lentils called out to me. This soup is filled with flavor and has a rich creamy texture, yet it’s vegan with zero dairy or gluten ingredients.  For a printer friendly version visit: www.hungryintherockies.net

MOROCCAN CARROT SOUP WITH LENTILS
Serves: 4

You will need:

• 2 Tablespoons Olive Oil 
• 1 Yellow Onion, Chopped
• 1 Tablespoon Garlic, Diced 
• 1 Tablespoon Fresh Chile, Minced 
• 1 Teaspoon Ground Cumin 
• 1 Teaspoon Ground Coriander 
• 1/2 Teaspoon Cinnamon 
• 1 Teaspoon White Pepper 
• 1 Tablespoon Kosher Salt 
• 1 Bay Leaf 
• 1 Pound of Carrots, Peeled & Cut Into Big Chunks 
• 1 Russet Potato, Peeled & Cut Into Chunks 
• 5 Cups Carrot Juice (You can substitute Vegetable Stock or Water) 
• 1 Tablespoon Honey 
• 1 Teaspoon Lemon Juice 
• 1 Cup Puy Lentils (Recipe Follows) 
• 1/2 Cup Fresh Cliantro, Finely Chopped 
• 1/2 Cup Fresh Parsley, Finely Chopped 
• 1/2 Cup Plain Yogurt (Optional)

Add olive oil and onions in a large pot over meduim-high heat. Sweat the onion for about two minutes or until the onions become translucent, then add the garlic and chile. Saute everything for about a minute, stirring constantly, and not allowing the vegetables caramelize. Add the cumin, coriander, cinnamon, white pepper, kosher salt & bay leaf to the pot, stir and cook until the spices are incorperated. (CHEF’S NOTES: This is a magical moment, your kitchen comes alive with the Northern African smells! If there is anyone else in the house, they will be irresistibly drawn to the kitchen to see what culinary wizardry you are concocting. ) Add carrots, potato and carrot juice to the pot and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until the carrots and potatoes are very tender. Remove the soup from the heat and discard the bay leaf. Puree in small batches in a blender and return to the pot over medium-low heat. Whisk in honey and lemon juice, taste test the soup and add lemon juice, salt and white pepper to taste. Also check for constancy, you may need to thin the soup out with a little carrot juice or water. The soup should be silky smooth, not thick like a puree. Mix in lentils, cilantro and parsley, cook for about two minutes or until the lentils are hot. Serve with a small of dollop yogurt if you like.

QUICK COOKED LENTILS

Rinse lentils with water and place them in a small pot and cover with water. Bring water to a boil, reduce to a simmer, cover and cook for fifteen minutes. Drain and set aside.

GRILLED ZUCCHINI SALAD WITH COLORADO CHERVE, TOMATO & SPICED WALNUTS

The snow is still here! Which is amazing, it’s May 1st and I have over a foot of snow on my deck. Still being your typical male, I won’t let that stop me from jumping on the grill. I’m ready to get back to grilling after a long winter season of cooking indoors. This salad is a healthy alternative to burgers and dogs when you want to get your grill going. As we get closer to the local harvesting season tomatoes and zucchini become more readily available which will make your salad even tastier.
For a printer friendly version visit www.hungryintherockies.net

Serves: 4
You will need:

• 6oz Mixed Greens or Mache
• 4-6 medium sized Yellow & Green Zucchini Squash
• 1/4lb Colorado Cherve or Crumbled Goat Cheese
• 1 cup Small Tomatoes like Cherry or Grape
• 1 cup Toasted Spiced Walnuts (Recipe Follows)
• 2 cups Balsamic Vinaigrette (Recipe Follows)
• 1 Tablespoons Minced Garlic
• Olive Oil
• Balsamic Vinegar
• Kosher Salt
• Fresh Cracked Pepper

Thinly slice the zucchini to about ¼” thick. Be careful not to go too thin or your slices will burn on the grill. I suggest using a Japanese mandoline to keep all the slices uniform. Place all of the sliced zucchini in a ziplock bag, add one cup of the balsamic vinaigrette and a tablespoon of minced garlic. Lightly shake the bag and use your fingers to make sure the vinaigrette thoroughly coats the zucchini. Place in the refrigerator and let it sit for two to four hours. Remove the zucchini from the refrigerator twenty minutes before grilling. Grill the zucchini on medium high heat for two minutes on each side. There should be beautiful grill marks on each side. When you pick up the zucchini with tongs in the middle and the zucchini is limp then it’s ready. Place on a plate and let cool to room temperature.

Cut all the tomatoes in half and toss with a splash of olive oil, balsamic vinegar, salt and pepper in a bowl. Let the tomatoes marinate for at least five minutes.

CHEF’S NOTE: Never refrigerate your fresh tomatoes or they will become mealy and unpleasant.

When all the components are completed, it’s time to plate. Toss the mixed greens in a bowl with a few tablespoons of vinaigrette, salt and pepper, then top with the tomatoes, zucchini, walnuts and small chunks of goat cheese. Drizzle a touch more vinaigrette on top and enjoy.

What I love about this salad is that there are so many textures and colors so that the variety of presentations are limitless. I would suggest placing all of the ingredients in individual small bowls on the counter, lay four plates in front of you and let your creativity shine.

Toasted Spiced Walnuts 

• 1 Cup Walnut Halves 
• 2 Tablespoon Sugar 
• ¼ Teaspoon Salt 
• ¼ Teaspoon Fresh 
• Cracked Pepper 
• ¼ Teaspoon Ground Cinnamon 
• ¼ Teaspoon Smoked Paprika 
• 1 Egg White 

Preheat oven to 350 F and line a baking sheet with aluminum foil. In a bowl whisk the egg white until frothy then add sugar, salt, pepper, cinnamon & paprika. Whisk until well blended. Add the walnuts and stir until they are thoroughly coated. Spread walnuts out on a baking sheet.  Bake walnuts for 20-25 minutes or until golden. Stir the walnuts every seven to ten minutes. When the walnuts are done, remove from oven and transfer them to a plate to cool. 

CHEF'S NOTES: The walnuts will stay fresh for up to a week when stored in an airtight bag. Take the leftovers on a hike as a low carb, high protein snack.

Walnut Balsamic Vinaigrette 

• 1/2 Cup Balsamic Vinegar 
• 2 T Honey 
• 2 T Finely Chopped Shallots 
• 2 T Dijon Mustard 
• 1 ¼ Cup Walnut or Olive oil 
• Salt & Pepper To Taste 

In a bowl whisk together balsamic vinegar, honey & dijon mustard together until well blended. Then slowly add the walnut oil while continuing to whisk. Add salt and pepper to taste. Add the shallots to your dressing just before service otherwise the shallots will absorb all of the favors.

CHEF’S NOTES: Can be made ahead of time without the shallots & refrigerated for a week.

DO YOU LIVE IN THE VAIL VALLEY? Everything I bought for this blog was found right here in  the wonderful Vail Valley! Here is where I found some of the speciality items for this recipe.
Mache (City Market)
Walnut Oil (City Market)
Colorado Cherve (Eat! Drink! or City Market)
Tom-Tom Tomatoes (Village Market)
Cherry Tomatoes (City Market)