From the demo: Moroccan Chili and Kobe Corn dogs , Courtesy of Cafe Surfas Executive Chef Brandi Quinn
Yields 4 to 6 servings
Ingredients:
½ lb green lentils
½ lb garbanzo beans
12 cups of water or chicken stock
1lb marguez sausage
1 cup diced carrots
1 cup diced celery
2 cups diced onion
1 can diced tomato
½ cup diced preserved lemons peel only
1 bunch chopped cilantro
1 tbsp ground ginger
2 tbsp ground cumin
1 tsp ground cinnamon
1 pinch saffron threads
Salt and pepper as needed
Method:
In a 6qt pot pre cook garbanzo beans in salted water or stock until soft, drain and set aside. If using stock reserve for cooking lentils. Remove sausage from casing and sauté until cooked about 4 minutes. Drain off any grease and set aside. In a large soup pot sauté onions, carrots, celery and seasonings until translucent about 4 to 5 minutes. Add lentils, tomatoes, preserved lemon and chicken stock to cover. Let simmer until lentils are al dente about 20 minutes. Add cooked garbanzo beans and marguez sausage let simmer for 10 more minutes. Re season if necessary.
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