Moroccan Lentil Soup
This aromatic and slightly spicy soup pleases both meat and non-meat eaters alike, is easy to put together and uses ingredients you most likely have in your pantry. It freezes well and makes a good not-sad desk lunch the following day. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 15 mins
Ingredients
1 cup lentils, rinsed and drained
1 tablespoon olive oil
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 carrot, chopped
1 stalk celery, chopped
1 14-ounce can chopped tomatoes, with juice
5 cups vegetable stock
1 tablespoon red or white wine vinegar
Juice from 1 fresh lemon
Salt and pepper, to taste
Chopped cilantro or parsley, for garnish
1 tablespoon olive oil
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 carrot, chopped
1 stalk celery, chopped
1 14-ounce can chopped tomatoes, with juice
5 cups vegetable stock
1 tablespoon red or white wine vinegar
Juice from 1 fresh lemon
Salt and pepper, to taste
Chopped cilantro or parsley, for garnish
Directions
Heat a Dutch oven to medium and add oil. Add onion and sauté until onions turn translucent, about 7-8 minutes. Add garlic and spices and cook for one more minute. Reduce heat to medium low and add tomatoes with juice, stock, carrots, celery and lentils. Cover and simmer for one hour, until vegetables and lentils are tender. Remove from heat and stir in lemon juice and vinegar. Season with salt and pepper to taste, garnish with cilantro or parsley and serve warm.
Looking for inspiration? Try these recipes:
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Cranberry Pecan Salad with Creamy Balsamic Dressing
Ribollita
