Moroccan Lentil Soup Recipe #143198
This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.
by Saguaro
1¼ hours | 20 min prep
SERVES 6 -8
- 1 cup lentils (about 6 oz)
- 6 cups cold water
- 1 tablespoon extra virgin olive oil
- 2 cups diced yellow onions
- salt
- cayenne pepper
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper or yellow bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon turmeric
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 cup diced tomatoes with juice
- 2 tablespoons chopped cilantro
- Pick over and rinse the lentils and place them in a soup pot with the cold water.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
- While the lentils are cooking, heat the olive oil in a medium sized sauté pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne.
- Cook over medium heat until the onions are soft, 7 - 8 minutes; then add the diced vegetables, another 1/2 tsp of salt, and the spices.
- Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
- Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
- Season to taste with salt and cayenne.
- Garnish with the cilantro.
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5 stars