Moroccan Lentil Soup

This is a delicious, healthy, colorful soup. From Fields Of Greens by Annie Somerville. Freshly toasted and ground spices really make a difference here.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  cup lentils (about 6 oz)
• 6  cups cold water
• 1  tablespoon extra virgin olive oil
• 2  cups  diced yellow onions
•  salt
•  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

1. Pick over and rinse the lentils and place them in a soup pot with the cold water.
2. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
3. 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.
4. 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.
5. Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
6. Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.
7. Season to taste with salt and cayenne.
8. Garnish with the cilantro.