Moroccan Lentil Soup Ingredients: 1 large onion, chopped 1 large carrot, diced 3 cloves garlic, minced 1 tablespoon extra-virgin olive oil ½ heaped teaspoon ground coriander 1 heaped teaspoon ground cumin ½ teaspoon turmeric ½ teaspoon smoked paprika ½ teaspoon cinnamon ½ teaspoon dried ginger ½ teaspoon sea salt ¼ teaspoon ground black pepper 4–6 cups vegetable broth (I used 4 in the pictured recipe, but sometimes increase it for a less stew like soup) 1 (14 oz) can crushed tomatoes (1/2 a jar of bottled or 2-3 large fresh tomatoes are always better if you have them) 1 cup dry red lentils, rinsed and picked over ¼ cup parsley, chopped ¼ cup cilantro, chopped Juice of half a fresh lemon Method: In a large soup pot, sauté the onion, carrot, and garlic in the olive oil. Add seasonings (coriander, cumin, turmeric, paprika, cinnamon, ginger, salt, pepper) when onion is translucent and sauté for a few minutes more. Add vegetable broth, tomatoes, and lentils and simmer on stove-top for 30 minutes in large saucepan or in a small crock-pot on low for 6–8 hours. For texture variation you can pulse it a few times with a stick blender. Add lemon, parsley, and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.
Posted on: Fri, 24 Oct 2014 20:05:49 +0000
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