Moroccan Red Lentil Soup
This traditional moroccan soup kicks the flavor up a notch thanks to all the rich spices used. Serve it with warm pita or a piece of crusty whole-grain bread.
Ingredients
1 tablespoon olive oil1 large onion diced
3 large carrots diced
2 large stalks celery diced
1 teaspoon turmeric
1/2 teaspoon smoked paprika
6 cups vegetable broth low sodium
2 cups water
2 cups red lentils
1 14-oz can garbanzo beans rinsed and drained
1 tablespoon cilantro chopped
1 lemon juiced
pinch red pepper flakes
Directions
1. Dice all vegetables, juice lemon, and rinse garbanzo beans.
2. Heat olive oil in a large pot over medium-high heat. Add the onions, carrots and celery and sauteฬ until tender - about 5 minutes.
3.Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, and continue cooking for another 2-3 minutes.
4. Add the broth, water, tomatoes, garbanzo beans and lentils. Stir well and heat to a boil. Simmer uncovered on low heat for about 20-25 minutes or until the lentils are tender.
5. Chop parsley and cilantro.
6. Remove pot from heat source, and use an immersion blender to partially blend some of the soup, for a thicker consistency.
7. Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 additional minutes.
Tips
Make it even more hearty by adding in 1 cup whole wheat orzo when you throw in the lentils.
Nutritional data
Yield: 6 ServingsFull Plate Living is a small-step approach with big health outcomes. It's provided as a free service of Ardmore Institute of Health.