Moroccan Lentil Soup
Prep Time
30 minutes
Cooking Time
90 minutes
Yields
12 people
Ingredients
3 tablespoons olive oil
2 onion chopped
4 carrots peeled and chopped
6 cloves garlic minced1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric or 1 tablespoon fresh grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth (optional) add more water
2 cups water1 28oz can of plum tomatoes chopped
1 medium cauliflower chopped
1 3/4 cup lentils
1 can chickpeas rinsed and drained4 cups fresh spinach
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
Directions
1. Heat olive oil in a Dutch oven or large soup pot over medium heat add onions and carrots stirring occastionally, until soften and 7 mintues.Than add garlic cook for a mintue .Add cumin, coriander, turmeric,cinnamon and pepper stiring until fragrent .
2. Add broth water cauliflower, lentiles, and tomatoes, bring to a boil . Reduce heat and simmer for 50 to 60 mintues stirring occastionally .Stir in chickpeas and spinach cook until wilted about 5 mintues .
3. Just before serving stir in cilantro and lemon juice
Notes
I love the different flavors of this soup so I do not add broth . i also like a thick texture like a stew so if I want it thinner add 1/2 cup of liquid at a time ..Enjoy!