Lintels and Seafood Patties

Spiced lentils is a beautiful on a dish I had in a Moroccan style restaurant that warms you from the inside. The seafood patties are unique way to use leftover ravioli filling.

5 carrots peeled and roughly chopped
5 stalks of celery roughly chopped
3 potatoes peeled and chopped
1 medium onion finely chopped
2 cloves garlic minced
1 can diced tomatoes
2 cans vegetable broth
2 cans water
1 tablespoons Ras el Hanout ( this is my personal blend of our favorite spices, you can use what ever blend you like or you can look for my recipe)
2 dried bay leaves
1 1/2 teaspoons dried oregano
Drizzle of olive oil
1 cup dried green lintels and
1 cup split red lentils

2 cups seafood mix left over from the seafood ravioli last week
1/3 cup all purpose flour
1 egg beaten
2 tablespoons olive oil

Add the celery, onions and carrots to a large stock pot and drizzle with olive oil. Add salt and pepper to taste and the oregano. Let this cook for about 5 minutes then peel the potatoes and add them once their chopped. Let this cook for another 5 minutes then add the tomatoes and broth. Add the lintels and bring to a boil, reduce heat, cover and simmer for 30 minutes. While the lintels are cooking combine the seafood mix, beaten egg and flour. Form them into patties. Add the olive oil to a heavy bottom skillet over medium. Add the patties 4 at a time. Brown on one on both sides. Once the lintels and potatoes are tender place the soup in a blender and purée. You will have to do this in batches. Place the soup into a clean pot. Serve this piping hot! For more on this recipe or any others please email me at alesia.leach@gmail.com