MOROCCAN VEGETABLE SOUP

MOROCCAN VEGETABLE SOUP image

Yield 8-10 bowls

Number Of Ingredients 13

2 tsp olive oil
l large onion, chopped
3 cloves garlic, finely chopped
1 1/2 cups diced butternut squash
1 1/2 cups diced carrots
3/4 cup diced celery
2 tsp grated ginger
1/4 tsp red pepper flakes
6 cups sodium reduced chicken broth
1 can (796 mL) Italian plum tomatoes, coarsely chopped, with juice
3/4 cup green lentils
1 cinnamon stick
salt & pepper to taste

Steps:

1. Heat oil in a large heavy pot over medium heat. Add the onion and garlic; saute until soft, about 6-8 minutes. 2. Add squash, carrots, celery, ginger and red pepper flakes. Saute another 5 minutes. 3. Add broth, tomatoes, lentils, cinnamon stick, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour, stirring occasionally to break up tomatoes. Remove cinnamon stick. Can be served with Charmoula Sauce, but great without as well.