Learn how to make a simple but savory soup with this recipe for a delicious Moroccan spiced lentil soup!
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
655 per serving
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large onions, chopped
- 3 large cloves garlic, minced
- 2 heaped teaspoons ground coriander
- 2 heaped teaspoons ground cumin
- 1 teaspoons turmeric
- 3/4 teaspoons paprika
- 1/4 teaspoons cinnamon
- 1/4 teaspoons allspice (optional)
- a pinch of crushed red pepper flakes (****These go in right after the Allspice now**)
- 1-1/2 teaspoons kosher salt (to begin with), then to taste
- 1/2 teaspoons freshly ground black pepper
- 7 cup vegetable broth
- 1 24-ounce can crushed tomatoes
- 2 cup dried red lentils, rinsed and picked over
- juice of 1 lemon
- small splash of red wine vinegar (about 1/2 tablespoon)
- 3 tablespoons chopped flat-leaf parsley leaves
- 1 tablespoons chopped fresh cilantro
directions
Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until tender, about 6 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, allspice & red pepper flakes. Cook for another minute or two, stirring to coat the onions. Add the broth, tomatoes and salt, and bring to a boil. Turn down to a simmer and cook for 1 hour, or until the lentils are tender. Stir in the lemon juice, a small splash of red wine vinegar, cilantro, and parsley. Season to taste again with kosher salt. Cover and cook for an additional 10 minutes.
