Post 7 Make / eat some thing inspired by the film Casablanca: Starting with a soup. The 9 other banquet selections can be found by doing a search in the top right of the post.
Plan: 10 Course Banquet Featuring:
1-Moroccan Lentil Soup
2-Moroccan tagine from the movie Casablanca:
7-Purée of squash and celeri root,
Can’t do all in one day: the above will be spread out over several posts.
This is a family favorite of Esti Graham Everyone eats it, even her pickiest eaters! Wonderful for Yom Tov, especially if the sukkah is cold, its so good my kids will eat leftovers straight from the refrigerator the next day, cold!
Moroccan Lentil Soup
2 Large onions, chopped
2 large carrots, chopped
3 cloves garlic, minced
1 heaped tsp ground coriander
2 heaped tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
1 tsp cinnamon
1 tsp dried ginger
1 tsp sea salt (I’ve skipped this)
½ tsp ground black pepper
6-8 Cups vegetable broth (I use low sodium, use 6 for more stew-like consistency)
1 28 oz can crushed tomatoes
2 Cups dry red lentils, rinsed and picked over
½ cup chopped parsley
½ cup chopped cilantro
Juice of one lemon
Water sauté the onion, carrot and garlic. Add seasonings when onion is translucent and sauté for a few minutes more. Add all other ingredients except the last 3 and simmer on stove top for 30 minutes in large saucepan or in crockpot on low for 6-8 hours. For texture variation you can pulse it a few times with a stick blender. Add lemon, parsley and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.