Name: Red Lentil Potato Soup With Pita Crisps
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 pitas; 5 tablespoons unsalted butter; 2 teaspoons ras el hanout; Kosher salt; 2 large carrots, cut into 1/2-inch chunks; 2 leeks, white and light green parts halved lengthwise and sliced 1/2 inch thick crosswise; 2 russet potatoes, peeled and cut into 1/2-inch chunks; 2 cloves garlic, minced; Finely grated zest of 1 lemon, plus juice of 1/2 lemon; 2 to 3 teaspoons harissa; 1 cup dried red lentils; 1/2 cup fresh cilantro, roughly chopped

Directions

Preheat the oven to 350 degrees F. Split the pitas and cut or tear into 1-inch pieces; put in a large bowl. Melt 1 tablespoon butter in a small skillet over low heat and stir in 1 teaspoon ras el hanout. Drizzle over the pitas and toss to coat; reserve the small skillet. Arrange the pitas on a baking sheet and bake, tossing halfway through, until crisp, 14 to 16 minutes. Season lightly with salt.
Meanwhile, melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the carrots, leeks and potatoes, stirring to coat, then season with 1/2 teaspoon salt. Cook until the leeks begin to wilt, 2 to 3 minutes. Stir in the garlic, lemon zest and harissa and let sizzle for a minute. Stir in the lentils. Add 6 cups cold water and 1/2 teaspoon salt, then adjust the heat and rapidly simmer until the vegetables are tender and the lentils fall apart, 10 to 12 minutes. Stir in the lemon juice. Season with salt to taste.
To serve, melt the remaining 2 tablespoons butter in the reserved skillet over low heat; stir in the remaining 1 teaspoon ras el hanout. Divide the soup among bowls. Drizzle with the spiced butter and top with the cilantro and pita crisps.

Photograph by Andrew Purcell

Red Lentil Potato Soup With Pita Crisps

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