Moroccan Brown Lentil
Ready In: 1 hr 5 mins
Serves: 4-6
Yields: 4 cups
Ingredients
- 1 cup brown lentils
- 3 tablespoons olive oil, reserve tbsp
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 medium chopped tomatoes
- 2 stalks celery, sliced
- 1 carrot, sliced
- 1 small cubed potato
- salt and pepper
- 1 teaspoon cumin
- 1⁄2 teaspoon red pepper flakes (optional)
- 16 ounces chicken broth
- water
- 4 garlic cloves, cloves finely minced
- 1⁄2 teaspoon coriander
- 1⁄2 bunch cilantro, chopped
Directions
- WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
- IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTÉ ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTÉ 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTÉ FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
- WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
- Enjoy.
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