MOROCCAN RED LENTIL SOUP

Moroccan Red Lentil Soup image

This easy, inexpensive soup is healthy and filling. It can be easily scaled up or down, and is vegan if made with vegetable stock or water. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/gKP9zX

Provided by DrGaellon

Categories Lentil

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small yellow onions, finely diced
2 carrots, peeled and finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 cup dried red lentils
2 tablespoons tomato paste
2 quarts vegetable stock or 2 quarts water
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and carrot and saute until soft, 5-7 minutes. Add garlic, cumin, ginger and salt and continue to saute until fragrant, 1-2 minutes. Add lentils, tomato paste and stock.
Bring to a boil, reduce to a simmer and partially cover. Cook 20 minutes, or until lentils are tender. Add lemon juice and half the cilantro. Taste for seasoning. If you would like the soup thicker, pulse briefly with an immersion blender, or transfer 1/3 of the lentils and broth to a blender, puree and return to pot.
Garnish with remaining cilantro and serve with crusty bread.

Nutrition Facts : Calories 441.9, Fat 13.3, SaturatedFat 2.6, Cholesterol 14.4, Sodium 1212.3, Carbohydrate 54.8, Fiber 16.7, Sugar 12.5, Protein 25.9