Monday, April 9, 2012

Moroccan Lentil Soup

My goal was to make this soup last week, but I forgot to account for leftovers from all the other meals in the week, so while we were munching on leftovers, this soup had to wait until tonight. But it was worth the wait. This is yummy! I'm so glad I found this recipe on I will be exploring this website to see if I can locate any other good recipes.

Moroccan Lentil Soup
1 cup (about 6 oz) lentils
1 tablespoon extra virgin olive oil
6 cups cold water
2 cups diced yellow onions
Cayenne pepper
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced bell peppers
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon turmeric
1 cup diced tomatoes with juice
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
2 tablespoons chopped cilantro

1. Rinse the lentils and place them in a soup pot with the cold water.

2. Bring to a boil, then reduce the heat and simmer, uncovered, for about 20 minutes (until tender).

3. While the lentils are cooking, heat the olive oil in a medium-sized pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne pepper.

4. Cook over medium heat for about 7-8 minutes (until the onions are soft), then add the diced vegetables, spices and another 1/2 tsp of salt.

5. Cook for about 5 minutes, then stir in the ginger and garlic and cook for another minute.

6. Add the tomatoes and vegetables to the lentils and their broth. Cover and cook for about 30 minutes.

7. Season to taste with salt and cayenne pepper.

8. Garnish with the chopped cilantro and serve.

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