Moroccan Red Lentil Soup
35 m
Vegan • Gluten free
1: Carrot
1: Celery stalk
2 tsp: Coriander, ground
4 tbsp: Flat-leaf parsley, fresh
3: Garlic cloves
1: Lemon
1: Onion, large
2 cups: Red lentils
1 15oz can: Tomatoes
8 cups: Vegetable broth
Spices
1/4 tsp: Cinnamon, ground
1/2 tsp: Paprika, sweet
1 Dash: Pepper
1 Pinch: Red pepper flakes (optional)
1/2 tsp: Sea salt
1 tsp: Turmeric, ground
1 tsp: Cumin, ground
Oils
3 tbsp: Olive oil, extra virgin
Change it up:
Add chicken or sausage
Top with crumbled feta
Instructions
Heat olive oil in a hutch over or 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 {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 with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and and feta if you desire.