MOROCCAN LENTIL SOUP

Moroccan Lentil Soup image

Provided by Donna St. George

Categories dinner, lunch, weekday, one pot, soups and stews, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 20

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Ingredients

2 tablespoons butter
2 tablespoons canola oil or olive oil
1 medium onion, finely chopped
1 small green pepper, finely chopped
2 medium carrots, shredded
1 1/2 cups peeled and finely chopped eggplant
4 cloves garlic, minced
2 1/4 teaspoons cumin
3/4 teaspoon curry powder
3/4 teaspoon allspice
1 1/2 teaspoons cinnamon
3/4 teaspoon red pepper flakes
2 quarts water
2 14 1/2-ounce cans chicken broth
3/4 cup dry sherry
1 14 1/2-ounce can diced tomatoes, drained
1 16-ounce bag dried lentils, any variety
1/2 teaspoon salt
Plain yogurt or sour cream, for garnish
Chopped fresh cilantro, for garnish

Steps:

In a large (6- to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted. Add the onions, green pepper, carrots, eggplant and garlic. Stir well. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes. Saute, stirring, until the vegetables have softened, about 10 minutes.
Add water, chicken broth, sherry, tomatoes and lentils, and bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened. Season with salt. To serve, garnish each bowl with a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams

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