Moroccan Red Lentil Soup
I have been on a soup binge lately. It’s been so cold and all I want is soup! I’ve been experimenting a lot and found a new lentil recipe that is great. The original recipe is here. What I love most is that the spices in this recipe really rise up and make the house smell and feel all cozy and warm.
- 3 tbs extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp paprika
- ¼ tsp ground cinnamon
- 1½ tsp salt
- pepper to taste
- 7 cups vegetable broth
- 14.5 oz can crushed tomatoes
- 2 cups red lentils
- 1 lemon, juiced
- 4 tbs fresh, flat-leaf parsley, chopped
- 1 tbs fresh cilantro, chopped
- red pepper flakes to taste
- Optional - greek yogurt
- Heat olive oil in large pot over medium heat. Add carrots, celery, onion and saute until tender.
- Add the garlic, turmeric, coriander, cinnamon, cumin, paprika, salt and pepper. Continue cooking for 3 min.
- Add the broth, lentils and tomatoes. Stir well and bring to a boil.
- Simmer uncovered on low heat for 45 min - 1 hour. Stirring occasionally.
- Remove half the soup with a ladle into a large bowl. Blend with a hand mixer. Return the blending portion back to the pot and mix well.
- Add the red pepper flakes, lemon juice, parsley and cilantro. Cover and cook for 10 min.
- Garnish with extra parsley or cilantro.
- Optional - add a dab of greek yogurt on top of each serving. I personally think it's better with the greek yogurt added.