4 cups chicken broth
1 cup lentils
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek seed
1/4 teaspoon ground cumin
2 cups water
1 1/2 cups chopped hazelnuts
1 teaspoon peppercorns, crushed
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
Combine chicken broth, lentils, chopped onion, chopped carrots, chopped celery, chopped garlic cloves, coriander, fenugreek seed, and cumin in a heavy kettle. Bring to a boil, reduce the heat, and simmer for 1 hour. Remove from the heat and put through a sieve or puree then return to the kettle with water, toasted, chopped hazelnuts, and crushed peppercorns; simmer for 15 minutes.
In a separate bowl mix butter and flour into a smooth paste. Beat into the soup and cook for 15 minutes. Season with salt.
Makes 12 servings.