Moroccan Red Lentil Soup
Ingredients:
2 Tablespoons olive oil
1 onion, diced
1 medium carrot, diced
1 stick of celery, chopped
4 garlic cloves, crushed
1 Tablespoon cilantro stalks
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups rinsed and drained red lentils
1 15-ounce can of chopped tomatoes
2 cups vegetable broth
1/4 teaspoon crushed red pepper
1 Tablespoon lemon juice
1/4 cup cilantro leaves
Harissa to taste
1 onion, diced
1 medium carrot, diced
1 stick of celery, chopped
4 garlic cloves, crushed
1 Tablespoon cilantro stalks
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups rinsed and drained red lentils
1 15-ounce can of chopped tomatoes
2 cups vegetable broth
1/4 teaspoon crushed red pepper
1 Tablespoon lemon juice
1/4 cup cilantro leaves
Harissa to taste
Directions:
Over medium heat in a dutch oven or large stockpot, warm olive oil and add carrots, celery, onions, garlic, and cilantro stalks and cook for 5-7 minutes.
Add turmeric, paprika, cumin, salt, and pepper, and mix everything well before immediately adding the lentils. Stir to coat the lentils, and cook for 2-3 minutes.
Add the broth, and deglaze the pan using a wooden spoon.
Add the canned tomatoes and stir. Cover the soup and leave to cook for around 30 minutes, checking every 5 minutes to avoid the lentils sticking to the pan.
After 30 minutes, when everything is soft, remove the pan from the heat and blend in the pan using an immersion blender.
Stir in the lemon juice and check for seasoning. Add red pepper flakes.
Divide into bowls, and serve with fresh cilantro and a blob of harissa.
Add turmeric, paprika, cumin, salt, and pepper, and mix everything well before immediately adding the lentils. Stir to coat the lentils, and cook for 2-3 minutes.
Add the broth, and deglaze the pan using a wooden spoon.
Add the canned tomatoes and stir. Cover the soup and leave to cook for around 30 minutes, checking every 5 minutes to avoid the lentils sticking to the pan.
After 30 minutes, when everything is soft, remove the pan from the heat and blend in the pan using an immersion blender.
Stir in the lemon juice and check for seasoning. Add red pepper flakes.
Divide into bowls, and serve with fresh cilantro and a blob of harissa.
Notes:
Serve with Simple Crusty Bread or toasted pita.
Yes, this is a vegan soup, and it makes for a great, low-calorie lunch or light dinner. A cup is only 160 calories!
Yes, this is a vegan soup, and it makes for a great, low-calorie lunch or light dinner. A cup is only 160 calories!