Lentil Soup With Gruyere Gremolata
|Cumin seeds||1 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped unpeeled tomato||3 Cup (48 tbs)|
|Dried lentils||1 Cup (16 tbs), uncooked|
|Water||6 Cup (96 tbs)|
|Chopped fresh kale||2 Cup (32 tbs)|
|Grated gruyere cheese||3 Ounce (3/4 Cup)|
|Grated lemon rind||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped thyme||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
Remove outer shell of cardamom pods, reserving seeds; discard shells.
Combine cardamom seeds, cumin, and red pepper in a Dutch oven; cook over medium-low heat 10 minutes, stirring occasionally.
Crush seed mixture, using a mortar and pestle; set aside.
Heat oil in pan over medium heat.
Add onion and 4 cloves garlic; saute 5 minutes or until tender.
Add crushed seed mixture, tomato, and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer 10 minutes or until lentils are tender.
Place 2 cups lentil mixture in container of an electric blender; cover and process until smooth.
Return lentil puree to pan; stir in kale.
Bring to a simmer, and cook, uncovered, 5 minutes or until kale is tender.
To make gremolada, combine cheese, lemon rind, thyme, and 2 cloves minced garlic.
Ladle soup into individual soup bowls; top with gremolada.