Steven W Siler

Soup Loop Steven W Siler

Everyone loves to travel. So we have made it even easier for you to take your taste buds for trip around the world!We've circled the globe, visiting every continent, to bring back the recipes and stories of each countries' signature soups... from the Lamb Stew (Chorba Frik) in Algeria to the Cullen Skink of Scotland. Along the way, we show you the cooks, chefs, families and fans who love and keep these culinary traditions alive. So join us on the Soup Loop and find your favorite place to taste!Red Lentil and Squash Soup (Shorabit Jarjir) PalestineIngredients: 1/4 C. olive oil4 cloves garlic, finely chopped3 medium carrots, finely chopped2 stalks celery, finely chopped1 medium white onion, finely chopped1 tsp. ground cumin1/2 tsp. crushed red chili flakes1/2 small butternut squash (about 1 lb.) peeled, seeded, and finely choppedKosher salt and freshly ground black pepper, to taste6 C. chicken stock1 C. red lentilsFinely chopped parsley, for garnishPaprika, for garnishFlatbread and lemon wedges, for servingDirections: 1. Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12-14 minutes.2. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. 3. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.4. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side. You can find more great cookbooks and recipes on our website, SignatureTastes.com