[ Recipe: Moroccan Red Lentil Soup ] ~ from Monterey Bay Herb Co
moroccan red lentil soup

This soup is loaded with flavor and spice and actually tastes best made the day before you plan to serve it. Garnish with fresh chopped mint, cilantro, or a dollop of sour cream or yogurt, if desired.

2 teaspoons extra-virgin olive oil
2 cups yellow onions, chopped
2 cups carrots, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon cracked pepper
8 cups vegetable broth
3 cups chopped cauliflower
1 ¾ cups red lentils, rinsed
1 can diced tomatoes (28 ounces)
2 tablespoons tomato paste
2 tablespoons lemon juice
1 tablespoon dried oregano
4 cups fresh spinach, chopped

In Dutch oven, heat oil over medium heat. Add onions and carrots and cook until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and cracked pepper; cook while stirring just until fragrant. Add broth, cauliflower, lentils, tomatoes, tomato paste and bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until the lentils are tender, about 45 minutes. (If making ahead, stop at this point. When ready to serve, reheat soup and continue with directions.) Stir in lemon juice and oregano. Add spinach and cook just until wilted, about 5 minutes.

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from Monterey Bay Herb Company ~ Recipe Archive