Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Ingredients: 2 onions (chopped); 4 cloves fresh garlic (minced); 4 stalks celery (sliced); 1/2 teaspoon salt; 1 teaspoon black peppercorns (ground); 1 teaspoon turmeric; 1 teaspoon cumin; 1/4 teaspoon ground cinnamon; 1 pinch saffron; 1 bay leaf; 2 tablespoon tomato puree; 2 potato (peeled & diced); 1 pound red lentils; 2 quarts vegetable stock (water or low-sodium); 6 plum tomato (diced); 1/2 bunch cilantro (chopped)

Written by Pritikin Chefs

0.7 min read

Moroccan Lentil Soup

Course: Appetizer, Soup, Vegetarian

Cuisine: Mediterranean, Middle Eastern, Vegan, Vegetarian

Yield: people

Materials

2 onions chopped
4 cloves fresh garlic minced
4 stalks celery sliced
1/2 teaspoon salt
1 teaspoon black peppercorns ground
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon ground cinnamon
1 pinch saffron
1 bay leaf
2 tablespoon tomato puree
2 potato peeled & diced
1 pound red lentils
2 quarts vegetable stock (water or low-sodium)
6 plum tomato diced
1/2 bunch cilantro chopped

Instructions

Saute onions & garlic until light brown.
Add celery and cook 3 minutes, until soft.
Add salt, pepper, tumeric, cumin, ginger, cinnamon, saffron, bay leaf and cook for half an hour over low heat.
Add tomato puree, potato, lentil, water & cook for 45 minutes.
Add diced tomato and cook for 5 minutes.
Garnish with cilantro.