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(5 out of 5)
Moroccan Spiced Red Lentil Soup
Yields: 1 serving(s)
Ingredients
- 1 tablespoon(s) olive oil
- 2 medium yellow onions; chopped
- 4 garlic cloves; minced or pureed
- 4 stalks celery; washed and sliced crosswise 1/2-inch
- 2 teaspoon(s) salt
- 1 teaspoon(s) black pepper; freshly ground
- 1 teaspoon(s) ground turmeric
- 1 teaspoon(s) ground cumin
- 1/4 teaspoon(s) ground ginger
- 1 teaspoon(s) ground cinnamon
- 1 generous pinch saffron
- 1 bay leaf
- 1 tablespoon(s) tomato paste
- 1 large yukon gold potatoes or 2 medium; peeled and diced
- 1 pound(s) red lentils
- 2 quart water
- 1 cup(s) cooked wheat berries
- 6 italian roma tomatoes; cored and diced
- 1/2 bunch cilantro; washed, leaves sliced thin crosswise
Directions
- Heat olive oil in dutch oven over medium heat.
- Add onions and cook, stirring, 10 minutes until softened and beginning to color.
- Add garlic and cook one minute to release its aroma.
- Add celery and cook 2 minutes until softened.
- Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices.
- Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender.
- Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through.
- Taste and adjust seasoning.
- Serve garnished with cilantro.
- Copyright,.
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