This is one of my all-time favorite soup recipes from the cafe. It’s vegetarian but has a heartiness that satisfies meat eaters. It is heaven on a cold fall day and is very adaptable and easy to tweak as you go along. The only ingredient I find somewhat essential is the saffron.
– Sarah
This is a very adaptable soup, so don’t fear if you don’t have it all on hand. You can easily use more lentils if you’re missing chickpeas, or more pumpkin if you’re missing lentils. You can even substitute another grain, such as freekeh or farro, for the spelt if you like.
Makes 3 quarts to serve 8
1/3 cup extra-virgin olive oil, more as needed
2 medium onions (7 ounces), peeled and diced small
1 tablespoon fine sea salt, more as needed
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved
3 garlic cloves, finely chopped
2 1/2 tablespoons Baharat Spice Mix (see note)
1/2 cinnamon stick
2 tablespoons tomato paste
2 quarts chicken broth or vegetable broth, more as needed
1 1/2 cups spelt or freekeh
1 (15-ounce) can chickpeas, drained
1/2 cup red lentils
Large pinch crumbled saffron, optional
2 1/2 cups peeled and finely diced winter squash
Tangy plain yogurt, as needed
Aleppo pepper or hot paprika, as needed
1. Warm the oil in a large pot over medium heat. Toss onions with 1/2 teaspoon salt; stir into pot with 2 tablespoons water. Cook, covered, over medium-low heat until very soft, 7 to 10 minutes. Uncover and continue cooking over medium-high heat until onions begin to brown, about 10 minutes more. While the onions are cooking, finely chop the cilantro stems. Stir stems into the pot, along with fennel and garlic and cook 2 minutes. Stir in spices and tomato paste; cook until paste begins to caramelize, about 2 minutes.
2. Stir in the stock, 2 cups water, spelt, chickpeas, lentils and 2 1/2 teaspoons salt. Bring to a gentle boil over medium-high heat. Stir in saffron if using and reduce heat to medium. Simmer steadily, uncovered, 15 minutes. Stir in squash and continue cooking until spelt is cooked through, 20 to 30 minutes longer. Taste and adjust seasonings, if desired.
3. Ladle soup into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves and Aleppo pepper.
Note: To make Baharat Spice Mix, in a small bowl combine 2 tablespoons sweet paprika, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 2 teaspoons black pepper, 1 teaspoon grated nutmeg, 1 teaspoon ground cardamom, and 1 teaspoon allspice. Yield: 1/2 cup.