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  • Moroccan Spiced Red Lentil Soup

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    Moroccan Spiced Red Lentil Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 2 med Yellow onions minced
    • 4 x Garlic cloves chopped or possibly pureed
    • 4 x Celery stalks washed, sliced crosswise 1/2" thick
    • 2 tsp Salt
    • 1 tsp Freshly-grnd black pepper
    • 1 tsp Grnd turmeric
    • 1 tsp Grnd cumin
    • 1/4 tsp Grnd ginger
    • 1 tsp Grnd cinnamon
    • 1 pch Saffron (generous healthy pinch)
    • 1 x Bay leaf
    • 1 Tbsp. Tomato paste
    • 1 lrg Yukon Gold potato peeled and diced
    •     (or possibly 2 medium Yukon Gold potatoes)
    • 1 lb Red lentils
    • 2 quart Water
    • 1 c. Cooked wheat berries
    • 6 x Italian Roma tomatoes cored and diced
    • 1/2 bn Washed cilantro leaves sliced thin crosswis

    Directions

    1. Heat extra virgin olive oil in Dutch oven over medium heat. Add in onions and cook, stirring, 10 min till softened and beginning to color. Add in garlic and cook one minute to release its aroma. Add in celery and cook 2 min till softened. Add in 1 tsp. of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 min to develop the flavor of the spices. Add in tomato paste, potatoes, lentils and water and cook 45 min; the lentils and potatoes should be quite tender. Stir in remaining 1 tsp. salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.

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