Moroccan red lentil soup
Ingredients3 tbsp extra virgin olive oil
2 onions, chopped 1 celery stalk, chopped 1 carrot, chopped ½ large sweet potato, chopped 3 garlic cloves, chopped 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp sweet paprika ¼ tsp ground cinnamon ½ tsp salt Pinch of pepper 8 cups vegetable broth 1 can crushed tomatoes (or diced tomatoes) 2 cups red lentils 1 lemon, juiced Pinch of red pepper flakes 4 tbsp fresh parsley, chopped 1 tbsp fresh coriander, chopped |
Golden Rules
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Method
- Heat olive oil in a large pot over medium-high heat.
- Add the onions, carrots, sweet potato and celery and cook until tender for about 3-4 minutes.
- Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
- Add the broth, tomatoes, and lentils stir well and heat to a boil.
- Simmer uncovered on low heat for about 45 minutes to 1 hour, stirring occasionally.
- Remove the soup from the heat and ladle half of the soup into a large mixing bowl.
- Carefully blend half of the soup in a separate container with a blender.
- Return the blended half of the soup back to the pot and mix well.
- Stir in the lemon juice, red pepper flakes, parsley and coriander, cover and cook for 10 minutes.
- Serve hot with a bread of your choice.
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