Recipe by Saguaro
This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.
Top Review by theAmateurPastryChef
MMMMMMMMM!!!! This was SO good! Thank you for sharing! I did add just a couple things, like I used french lentils and added a cup of red. Also I threw in a pinch of cardamon and cinnamon. I also added some diced potatos (I know, not really moroccan...) but I wanted to make it a little bit heartier. I also removed about 1/3 of the soup and pureed it, adding it back into the soup. I like my soups to have the illusion of creaminess....it turned out so good! Thank you for posting this recipe!
- 1 cup lentils (about 6 oz)
- 6 cups cold water
- 1 tablespoon extra virgin olive oil
- 2 cups diced yellow onions
- cayenne pepper
- 1⁄2 cup diced carrot
- 1⁄2 cup diced celery
- 1⁄2 cup diced red bell peppers or 1⁄2 cup yellow bell pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon turmeric
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, minced
- 1 cup diced tomatoes with juice
- 2 tablespoons chopped cilantro
Directions See How It's Made
- Pick over and rinse the lentils and place them in a soup pot with the cold water.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
- While the lentils are cooking, heat the olive oil in a medium sized sauté pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne.
- Cook over medium heat until the onions are soft, 7 - 8 minutes; then add the diced vegetables, another 1/2 tsp of salt, and the spices.
- Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
- Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
- Season to taste with salt and cayenne.
- Garnish with the cilantro.