Moroccan Tomato Lentil Stew (Soup)

Submitted by Mellowpuff

"I always get great feedback from friends with this soup - tis my signature dish!!! The spice amounts are for a mildish soup. Add more if you like it spicy. To save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 tablespoons oil
• 1 leek, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon chili flakes
• 1⁄4 cup tomato paste
• 400 g chopped tomatoes
• 2 cups lentils
• 2 large potatoes, diced
• 3 cups chicken stock or 3 cups vegetable stock
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon sugar
• pepper

directions

1. Heat oil in a large saucepan over medium heat. Add leek, garlic, spices and tomato paste. Cook gently, stirring, for 5 minutes.
2. Add remaining ingredients and simmer until the potatoes are cooked.

Reviews

[playingwflavors]

Overall this was excellent! I loved the spices and how hearty it was for being vegetarian. The only problem I found was in choosing which type of lentils to use. It wasn't specified which type to use so I went with the typical green lentils. That must have been the wrong choice because the listed cooking time and the amount of liquid was not enough to cook green lentils. I had to add another 15 minutes to the listed cooking time and another 1 1/2 cups of water to the stew to get the lentils cooked. By this time the potatoes were almost ready to fall apart. I did get the lentils cooked though and it was awesome! It was so thick we decided to serve it over rice. Very yummy!