Moroccan Red Lentil Soup

Moroccan Red Lentil Soup

from acedarspoon.com
35 min
6 servings

A warming vegetarian red lentil soup with the flavors of cumin, coriander, paprika, cinnamon and tumeric.

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, chopped
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • Dash of pepper
  • 8 cups vegetable broth, low sodium if possible
  • 1-15oz can crushed tomatoes (or diced tomatoes)
  • 2 cups red lentils, picked over, washed and rinsed until water runs clean
  • 1 lemon, juiced
  • Pinch of red pepper flakes
  • 4 Tbsp. fresh flat-leaf parsley, chopped
  • 1 Tbsp. fresh cilantro, chopped

Directions

  1. 1

    Heat olive oil in a dutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.

  2. 2

    Add the broth, tomatoes, and lentils stir well and heat to a boil.

  3. 3

    Simmer uncovered on low heat for about 20 minutes {until the lentils are tender}, stirring occasionally.

  4. 4

    Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.

  5. 5

    Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.