Cardamom and Cloves brings a world of spices to Ottawa’s Little Italy. Nestled among the restaurants on Preston Street, Jodi Samis’ shop has pretty much every spice you could ever think of needing to get cooking.
With jar upon jar lining the shelves you’re also bound to find ingredients you didn’t know existed, but Jodi will be happy to educate you. I met my parents at the shop last week for a workshop dedicated to a spice that’s ubiquitous in many kitchens, but that I honestly couldn’t have told you much about: cinnamon. As we sipped our apple cinnamon infused water, Jodi cooked and taught us about some of the history of the spice, the differences between “true” cinnamon and cassia, as well as some of it’s lesser and more commonly known health benefits. Jodi has a whole bunch of great workshops (only $10!) lined up this fall, AND (bonus!) there’s a great little deal on Groupon right now — go spice things up! The three recipes that Jodi demoed for us all showcased the spice of the evening in a different way — a delicious cinnamon honey chicken, cinnamon sugar on top of a one-bowl cake, and this soup — perfect for this time of year. Enjoy!

Moroccan Carrot and Red Lentil Soup
Ingredients
2 TBSP oil
1 onion, chopped
3 TBSP granulated garlic
7 carrots, peeled and chopped
1 tsp cumin, smashed
1 tsp turmeric
2 tsp coriander, crushed
1/2 tsp Spanish paprika
1/2 tsp Kronjite cinnamon
2 cups red lentils
1 can of diced tomatoes
6 cups of vegetable stock
Salt and pepper
Lime juice and chilli flakes (optional)

Heat the oil over medium heat. Saute onion and carrots 10 – 12 minutes until carrots are tender. Add spices and cook 2 minutes more.

Add broth, tomato, lentils and simmer for 35 minutes until the lentils are cooked through.

Use a hand blender to make the texture as creamy as you like.

Serve with a splash of lime juice and chilli flakes.