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Lentil Soup, Date Balls, Celery Salad

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Introduction

Welcome to a vibrant kitchen journey where we explore the depth of flavors in “Lentil Soup, Date Balls, Celery Salad.” This recipe marries hearty ingredients with delicate spices, promising an unforgettable culinary experience. Let’s dive into this wholesome meal that brings together the rustic charm of lentils and celery salad while treating your taste buds to the sweetness of date balls.

Tips for This Recipe

To elevate your Lentil Soup, Date Balls, and Celery Salad, consider these tips: Pre-soaking lentils can reduce cooking time; infuse celery stems into the soup base for extra flavor. For date balls, ensure dates are well pitted to avoid surprises during enjoyment.

Why You Will Love This Recipe

Embrace the warmth of this comforting Lentil Soup and celebrate its rich taste with zesty Date Balls that add a touch of sweetness, perfectly complemented by the refreshing crunch of Celery Salad. Together, these elements create an all-inclusive meal that’s as delightful to make as it is to savor—a true testament to nourishment and joy in one bowl.

Ingredients

3 tablespoons (27 grams) kosher salt
1 tablespoon (7.6 grams) ground cumin
1 tablespoon (5.5 grams) ground coriander
1 teaspoon (2.6 grams) ground white pepper
1 1/2 teaspoons (4 grams) sweet paprika
1 teaspoon (2 grams) ground ginger
1/2 teaspoon (1.4 grams) ground turmeric
1/4 teaspoon (0.2 gram) saffron threads
2 cups (484 grams) tomato paste (not double concentrate)
8 quarts plus 1 cup (7.6 kilograms) cold water
2 bunches (8 ounces/224 grams) cilantro, leaves and tender stems only
1 bunch (4 ounces/112 grams) flat-leaf parsley, leaves and tender stems only
1 1/2 pounds (680 grams) yellow onions
Green leaves from 1 bunch celery, about 3 cups (35 grams); stalks reserved for garnish
1/3 cup (44 grams) all-purpose flour
2 cups (468 grams) warm water (about 110°F)
1/8 teaspoon (0.4 gram) active dry yeast (not quick-rising)
Kosher salt
3 tablespoons (45 grams) fresh lemon juice, or to taste
12 Medjool dates
Extra virgin olive oil
1 1/2 cups (288 grams) dried green lentils, preferably French, picked through and rinsed
Reserved bunch of celery (from above)
2 tablespoons (27 grams) extra virgin olive oil
2 tablespoons (8 grams) minced flat-leaf parsley
Kosher salt and freshly ground black pepper

Adviced Equipments

To bring this recipe to life, arm yourself with the following equipment:
– Food Processor
– Blender or food processor for date balls
– Large pot for lentils and soup preparation
– Mixing bowl and spoon/whisk for ingredients

History

This delightful ensemble of dishes hails from the ancient traditions of Middle Eastern cuisine, with a modern twist that incorporates local flavors. The Lentil Soup serves as a staple in many cultures for its nutritional value and heartiness. Date balls are a sweet treat often enjoyed during festive seasons, while celery salad offers a crisp complement to the richer components of this meal. Together, they create an experience that is both comforting and celebratory.

Cooking Instructions

1. Begin by preparing the lentils. In a large pot, combine rinsed lentils with water, salt, cumin, coriander, white pepper, paprika, ginger, turmeric, and saffron threads. Bring to a boil, then simmer until tender but not mushy.
2. While the lentils cook, chop onions finely and prepare celery stalks by separating leaves from stalks for later use.
3. Make date balls by pitting dates, combining with flour, water, lemon juice, oil, and parsley in a blender until it forms a sticky mixture. Roll into small balls and chill.
4. For the celery salad, toss chopped celery leaves and stalks with olive oil, salt, and pepper; allow to sit for 10 minutes before serving.
5. Once lentils are cooked, strain them if necessary. In a separate saucepan, sauté onions until golden, then blend in the reserved celery stalks for extra flavor. Combine with lentils and vegetable stock to make the soup base; add water as needed to reach desired consistency.
6. Serve the warm lentil soup garnished with celery leaves, accompanied by cool date balls on the side and a refreshing celery salad for balance.

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Lentil Soup, Date Balls, Celery Salad

Lentil Soup, Date Balls, Celery Salad

amanda

Equipment

  • - Food Processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients quickly and efficiently.

  • - Blender: Perfect for smoothie making or blending soups, the powerful motor can handle tough vegetables and grains.

  • - Digital Kitchen Scale: Precise weighing tool to ensure perfect measurements for baking or recipes requiring exact ingredient amounts.

  • - Mixing Bowls (Set): A set of stainless steel mixing bowls in various sizes, great for combining ingredients and preparing dishes without cross-contamination.

  • - Silicone Spatula: Flexible spatulas that work well on nonstick surfaces, perfect for scraping every last bit of batter or sauce from bowls.

  • - Measuring Cups (Set): A set with various sizes to measure liquid and dry ingredients accurately while preparing recipes.

  • - Cutting Board: Durable, easy-to-clean cutting boards that provide a safe surface for chopping vegetables like celery.

  • - Chef's Knife: A versatile chef knife with an excellent edge retention and comfortable grip, useful in prepping ingredients.

  • - Baking Sheet (Set): Perfect for baking or roasting vegetables like carrots that could complement the soup's flavor profile.

  • - Salad Servers: A set of salad servers with a wooden handle and deep, wide bowl design ideal for serving hearty meals including celery salad.

  • - Stainless Steel Pot (Medium Size): An essential cooking vessel that can be used to simmer soups or even make lentils as the base of this recipe.

  • - Tongs: Multi-purpose kitchen utensil for tossing, serving, and handling ingredients safely during meal preparation.

Ingredients

  • 3 tablespoons (27 grams) kosher salt

  • 1 tablespoon (7.6 grams) ground cumin

  • 1 tablespoon (5.5 grams) ground coriander

  • 1 teaspoon (2.6 grams) ground white pepper

  • 1 1/2 teaspoons (4 grams) sweet paprika

  • 1 teaspoon (2 grams) ground ginger

  • 1/2 teaspoon (1.4 grams) ground turmeric

  • 1/4 teaspoon (0.2 gram) saffron threads

  • 2 cups (484 grams) tomato paste (not double concentrate)

  • 8 quarts plus 1 cup (7.6 kilograms) cold water

  • 2 bunches (8 ounces/224 grams) cilantro, leaves and tender stems only

  • 1 bunch (4 ounces/112 grams) flat-leaf parsley, leaves and tender stems only

  • 1 1/2 pounds (680 grams) yellow onions

  • Green leaves from 1 bunch celery, about 3 cups (35 grams); stalks reserved for garnish

  • 1/3 cup (44 grams) all-purpose flour

  • 2 cups (468 grams) warm water (about 110°F)

  • 1/8 teaspoon (0.4 gram) active dry yeast (not quick-rising)

  • Kosher salt

  • 3 tablespoons (45 grams) fresh lemon juice, or to taste

  • 12 Medjool dates

  • Extra virgin olive oil

  • 1 1/2 cups (288 grams) dried green lentils, preferably French, picked through and rinsed

  • Reserved bunch of celery (from above)

  • 2 tablespoons (27 grams) extra virgin olive oil

  • 2 tablespoons (8 grams) minced flat-leaf parsley

  • Kosher salt and freshly ground black pepper

Instructions

1

Instruction 1

Mix all the ingredients together in a small bowl. Set aside
2

Instruction 2

Put the tomato paste and 7 quarts (6.6 kilograms) cold water in a large nonreactive stockpot over high heat. Whisk occasionally as the water comes to a boil, then reduce the heat to maintain a gentle boil and cook for about 1 hour, or until it has reduced by about one-quarter. (Remove from the heat if the onions aren't ready.)
3

Instruction 3

Meanwhile, rinse the cilantro and parsley well and set aside. Cut the onions into large chunks. Put the chunks in a food processor and pulse until they are becoming a mush. Add as much of the herbs as fit into the food processor. Pulse the machine, adding small amounts of cold water if necessary to allow the blade to spin. As the herbs decrease in volume, add the remaining herbs and the celery leaves and continue to pulse. Stop from time to time to scrape the sides with a rubber spatula and mix the herbs to redistribute them. Run the machine for up to 10 minutes, until the mixture is almost liquefied.
4

Instruction 4

Transfer the mixture to a large saucepan and stir in the spice mix.
5

Instruction 5

Add the remaining 5 cups (1.2 kilograms) cold water to the onions and bring to a gentle boil over high heat, then reduce the heat and boil gently for about 1 hour or until the liquid is reduced by half.
6

Instruction 6

Stir the onion mixture into the stockpot, return to a simmer, and cook for 1 1/2 to 2 hours, skimming any impurities that rise to the top, until the soup has reduced by about one-third to just over 4 quarts (4 kilograms).
7

Instruction 7

Cut a lengthwise slit down one side of each date, open it as you would a book, and remove the pit. Cut the dates lengthwise in half, then cut each half lengthwise into 4 strips. Using your fingertips, shape each strip into a rough ball. If you keep the skin side facing out, the ball will be less sticky and will hold together better.
8

Instruction 8

Pour a shallow pool of olive oil into a small bowl. Rub a little of the oil on the center of one palm, put a date ball on it, and use the index finger of your other hand to roll the date into a smooth ball. Put the ball in the bowl of oil, and repeat with the rest of the dates, adding more oil to the bowl as needed to keep the date balls covered. Set aside.
9

Instruction 9

Put the lentils in a saucepan, add 6 cups (1.4 kilograms) cold water, and bring to a simmer over medium heat. Cook the lentils for 10 to 12 minutes, stirring them from time to time.
10

Instruction 10

Meanwhile, fill a large bowl with cold water. Taste a lentil. When they have started to soften but are still firm in the center, drain them in a fine-mesh strainer, rinse them with cold water, and submerge them in the bowl of cold water until ready to use.
11

Instruction 11

Remove the tough outer celery stalks and reserve them for another use. Pinch off the leaves from the inner stalks and place the leaves in a bowl of ice water. Cut the stalks into 1/8-inch dice; you need 1 cup (120 grams). Put the diced celery in a small bowl, toss with the olive oil and parsley, and season to taste with salt and pepper.
12

Instruction 12

Once the soup has reduced, add the lentils; keep warm over low heat.
13

Instruction 13

Whisk together the flour, water, and yeast in a small bowl and let sit at room temperature until foamy and bubbling, about 10 minutes.
14

Instruction 14

Whisking constantly, add the flour mixture to the soup, then stir with a flat-bottomed wooden spoon, scraping the bottom of the pot, as you bring the soup to a simmer over medium heat. (High heat could cause the flour to stick to the bottom of the pot.) Simmer the soup gently, stirring often, for 10 minutes. Season to taste with salt, remove the soup from the heat, and stir in the lemon juice.
15

Instruction 15

Drain and dry the celery leaves. Using 2 soupspoons, form the celery salad into a quenelle or football shape and place toward the rim of each soup bowl. Stack about 8 date balls alongside each quenelle. (If you end up with extra date balls, keep them in the refrigerator and add them to salads.)
16

Instruction 16

Carefully ladle the soup around the garnishes so that a bit of the celery salad and the date balls remain visible. Drizzle some of the olive oil that remains in the bowl of celery salad over the soup and garnish with the celery leaves.
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