Moroccan Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups red lentils rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 carrots sliced
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cumin, coriander, turmeric, paprika, and cayenne pepper and cook for 1 minute until fragrant.
- Add red lentils, diced tomatoes, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add sliced carrots and celery to the pot and season with salt and pepper.
- Cover and cook for 30-35 minutes or until lentils and vegetables are tender.
- Remove from heat and let the soup rest for 10 minutes.
- Stir in chopped cilantro and lemon juice before serving.
Notes
To enhance the flavors of the Moroccan Lentil Soup, you can roast the spices for a few seconds in a dry pan before adding them to the pot. For a creamier texture, you can blend a portion of the soup and mix it back in. Adjust the seasoning to your taste and consider adding a pinch of cinnamon for a warm, aromatic touch.
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