MOROCCAN BROWN LENTIL

Moroccan Brown Lentil image

Provided by Rizan22

Categories Lentil

Time 1h5m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 16

1 cup brown lentils
3 tablespoons olive oil, reserve tbsp
1 large onion, chopped
3 garlic cloves, chopped
2 medium chopped tomatoes
2 stalks celery, sliced
1 carrot, sliced
1 small cubed potato
salt and pepper
1 teaspoon cumin
1/2 teaspoon red pepper flakes (optional)
16 ounces chicken broth
water
4 garlic cloves, cloves finely minced
1/2 teaspoon coriander
1/2 bunch cilantro, chopped

Steps:

WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTÉ ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTÉ 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTÉ FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
Enjoy.
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Nutrition Facts : Calories 362.7, Fat 11.8, SaturatedFat 1.8, Sodium 422.9, Carbohydrate 48.2, Fiber 18.2, Sugar 6.8, Protein 17.6