BLACK LENTIL SOUP WITH PARMESAN CROSTINI AND A SCALLLOP ROSMARY SKEWER
4 cloves of garlic confit (see below)
1 1/2 cups black lentils
1 medium white onion
1 celery root
1 parsley root
1 leek (white part only)
3 tablespoons olive oil + additional oil for the crostini and for serving
2 cups dry white wine
3 sprigs thyme
1 1/2 liters chicken or vegetables stock (or a combination of both)
8 scallops, horizontally halved
4 rosemary sprigs
Salt and black pepper
2 slices whole wheat bread
Grated parmesan cheese
1/2 teaspoon ground cumin
Dried chili flakes
1 teaspoon chopped preserved lemon
Prepare the garlic confit: Separate the cloves from one head of garlic (do not peel the cloves). Put in a small saucepan and cover with oil. Cook on the lowest flame for about half an hour. Cool and reserve in a closed jar for up to half a year.
Rinse the lentils and dry in a colander (no need to soak). Peel, rinse and cut the vegetables into small cubes (1/2 cm).
Heat the oil in a pot and sauté the vegetables until softened. Add the lentils, stir and sauté for another minute. Add the wine and cook until reduced by 2/3. Add the garlic, thyme and stock and bring to the boil. Remove scum from surface using a spoon. Reduce the heat and cook for about 35 minutes, until lentils are completely soft.
Prepare the scallop skewers: Remove the leaves from the top half of the rosemary stalks. Skewer 4 scallop halves on each sprig, and season with salt and pepper. Heat some olive oil in a frying pan and sear the skewers until the scallops are golden on both sides.
Prepare the crostini: Heat the broiler of your oven. Cut the bread slices into 8 rectangular shapes of about 5X7 cm. Drizzle with olive oil and strew some cheese on each rectangular. Place the crostini on a baking tray, place under the broiler and grill for 3-4 minutes, until the cheese melts and the bread is golden.
To serve: Reheat the soup if needed, add cumin, chili and preserved lemon and season with salt and pepper. Divide the soup among 4 serving bowls and place two warm crostini in the center of each bowl. Drizzle with some olive oil, place a scallop rosemary skewer above and serve immediately.