MOROCCAN RED LENTIL SOUP
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon sweet paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- dash of pepper
- 4 cups vegetable broth
- 1 can crushed tomatoes, or diced tomatoes
- 1 cup red lentils, washed and rinsed until water runs clean
- 1 lemon, juiced
- pinch of red pepper flakes
- 3 tablespoons fresh flat-leaf parsley and/ or chopped fresh coriander
- Greek yogurt, optional
Heat olive oil in a large pot over medium-high heat.
Add the onions, carrots and celery and sauté until tender (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 20 – 25 minutes or until the lentils are tender, 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 (in a blender) in small batches.
Return the blended half of the soup back to the pot and mix well.
(I blend half of the soup to create a semi-pureed soup with some chunks.
If you prefer a chunky soup then you do not need to blend the soup at all)
Stir in the lemon juice, red pepper flakes, parsley and coriander, cover and cook for 10 minutes.
Garnish with extra parsley/ coriander, grated lemon zest and Greek yogurt if desired.
Serve hot with bread of your choice.
Recipe and photo: Louise Venter
