BLACK LENTIL SOUP WITH PARMESAN CROSTINI AND A SCALLLOP ROSMARY SKEWER

SERVES 4

4 cloves of garlic confit (see below)

1 1/2 cups black lentils

1 medium white onion

2 carrots

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.