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Terranea BlogDec03

Terranea Resort's Destination Dish of the Month: Black Lentil Soup

Terranea Resort's Destination Dish of the Month: December Black Lentil Soup with Lamb Sausage, Parmesan and Escarole This Month’s Featured Ingredient: Lentils Posted by Chef Michael Fiorelli Destination® Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items. Explore our featured recipe of the month for Terranea Resort. Make it yourself or dine at mar’sel to taste our Chef’s dish

For the Soup

  • 4 tablespoons olive oil
  • 2 cup finely chopped onion
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 4 teaspoons kosher salt
  • 2 pound lentils, picked and rinsed
  • 2 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1 teaspoon freshly ground coriander
  • 1 teaspoon freshly ground toasted cumin

Method

Place the olive oil into a large 6-heavy bottom pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using an immersion blender, puree to your preferred consistency. Hold warm until garnish is ready. 

For the Garnish & to Serve

  • Four links of lamb sausage (or one per serving) roasted and cut into half inch chunks (recipe follows
  • 2 cups of escarole
  • 4 tablespoons grated parmesan cheese

Method

Place the sausage chunks and escarole in a medium hot sauté pan and heat until escarole is just wilted. Ladle the soup into warm bowls and garnish each with the sausage and escarole mixture and sprinkle with grated parmesan cheese.

For the Lamb Sausage

note: you will have more that you need but it freezes well

  • 1lb lamb shoulder
  • ½ lb pancetta
  • 4 cloves garlic
  • ½ bunch parsley
  • 2 ounces harissa paste
  • 1.5 TBL salt
  • ¾ TBL ground black pepper
  • 4 feet sheep casing

Method

In a meat grinder, grind the lamb meat and the pancetta, keeping the ground meat over a bowl of ice to ensure that it stays cold. Finely chop the garlic and parsley. Mix in the parsley, garlic, salt and pepper, and stir all together until fully incorporated with the meat. Test a small piece of the mix in a pan to check for seasoning. Stuff the sausage into casing by using a sausage machine and following the manufacturer’s instructions.

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