Recipe

Step 1: In a large pot, heat the oil over medium heat. Add the thyme, cumin, turmeric, shallot, leek and celery and cook, stirring, for 5 minutes, without browning, until fragrant and the vegetables start to soften.

Step 2: Add the slices of chorizo and cook for 2 minutes, stirring. Add the tomatoes and tomato paste and cook for 1 minute. Add the lentils, carrots and squash and cook for 1 minute, then add the stock, water, saffron, bay leaves and cilantro stems. Cover and simmer the soup for 25 minutes, or until all the vegetables and the lentils are fork-tender.

Step 3: Discard the thyme and bay leaves and keep warm on the stove while you prepare the eggs.

Step 4: Bring a large pot of water to a boil. Add a generous pinch of sea salt and the vinegar. Bring to a simmer. Break 1 egg into a small cup and carefully transfer the egg in the simmering water. Cook for 2-3 minutes, until the egg white is set but the yolk is still runny. Remove with a slotted spoon and transfer to a paper towel. Repeat with the other eggs.

Step 5: To serve, ladle the soup into deep bowls, sprinkle with the cilantro leaves, and add a heaping tbsp of crème fraîche to each. Top each bowl with a poached egg and a dash of paprika.

See more recipes by Béatrice Peltre.

Reprinted with permission from Béatrice Peltre’s La Tartine Gourmande (2012 Roost Books).