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.
