for the soup:
3 tbsp olive oil plus more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground vadouvan curry
1/4 tsp kosher salt, more to taste
1/4 tsp ground black pepper
pinch of ground cayenne, more to taste
1 quart chicken broth
1 c red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste
for pickled cauliflower
2 c water
1 c vinegar
1/3 c sugar
3 1/2 tbsp kosher salt
6 green cardamon pods
3 bay leaves
1 1/2 tsp curry powder
3/4 tsp crushed red pepper (optional)
3/4 tsp tumeric
3 lb head of cauliflower
for green harissa
2 tbsp cumin seeds
1 tbsp coriander seeds
2 jalapeños, seeded and sliced
2 small scallions, sliced
1 garlic clove, smashed
1/2 c extra-virgin olive oil
1/2 c flat leaf parsley leaves
1/2 c fresh cilantro leaves w/ tender stems
1/4 c fresh lemon juice
1 tsp fine sea salt
1 t kosher salt
3/4 t sugar
1 1/2 t dry yeast
1 3/4 c lukewarm water
3 red or pink baby beets
2 c unsalted butter at room
temp, cut into 1 in. pieces
15 lemons
1/2 c olive oil
for the soup:
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary and stir in lemon juice.
6. Serve with a good olive oil, pickled cauliflower and green harissa.
for the pickled cauliflower:
1. Cut cauliflower into small florets.
2. Bring the rest of the ingredients to a boil and pour over cauliflower.
3. Place in the refrigerator for 24 hours and eat within a month.
for the green harissa:
(Prep ahead if possible as it will last for 5 days)
1. Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, about 2-3 minutes. Let cool.
2. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice and salt in a blender or food processor until smooth.
3. Press a piece of plastic wrap directly onto surface of harissa, cover and chill until use.