Recipe: Moroccan Harira Red Lentil Soup

Serves 4 to 6 as a main dish.

Note: From "The Splendid Table's How to Eat Weekends: New Recipes, Stories & Opinions From Public Radio's Award-Winning Food Show," by Lynne Rossetto Kasper and Sally Swift. "In this recipe some liberties have been taken, but hopefully we have not offended tradition," they write. "The often-used lamb, chicken, chickpeas and eggs weren't included, and our accompaniments were modified by what is to be had close to home." Soup can be prepared and refrigerated a day in advance; do not add final cilantro leaves until soup is reheated.

For soup:

• Good-quality-tasting extra-virgin olive oil

• 1 onion, cut into 1/8-in. dice

• 1 carrot, minced

• 1/3 c. (tightly packed) Italian parsley stems and leaves, chopped

• Salt

• 1 1/2 tsp. freshly ground black pepper

• 5 large garlic cloves, minced

• 2-in. piece fresh ginger, minced (about 2 tbsp.)

• 1 tsp. turmeric

• 1 1/4 c. dry red lentils (or other varieties)

• 2 tsp. sweet Hungarian paprika

• 1 (28-oz.) can whole tomatoes and their liquid, puréed (do not use tomato purée)

• About 8 c. vegetable or chicken broth, enough to make a slightly thick soup

• Freshly grated orange zest, optional

For accompaniments (all optional):

• 2 lemons, each cut into 6 wedges

• 12 or more dried figs, halved

• 12 or more dates

• 6 or more dried apricots, quartered

• 12 small phyllo pastries of honey and nuts, such as baklava

• Diced cucumber

• 3 tbsp. cumin

• 3 tbsp. ground hot chile (Aleppo if possible)

• Cooked shrimp or chicken

Directions

Film the bottom of a 6-quart pot with olive oil and set it over medium-high heat. Add onion, carrot, parsley, 1/2 cup cilantro and a little salt and sauté 8 minutes, or until golden brown. Reduce heat to medium-low, stir in pepper, garlic, ginger, turmeric and cinnamon, and cook for 30 seconds.

Add lentils, paprika, tomatoes and broth. Bring to a gentle bubble, partially cover, and simmer 45 minutes, or until lentils have dissolved and the soup tastes rich and good. Season to taste with salt and pepper if needed. Add a little water if the soup is too thick.

When ready to serve, add orange zest to soup to taste (optional), sprinkle with the remaining 2 tablespoons of cilantro and ladle soup into bowls.