"The belly rules the mind."--Spanish Proverb

Moroccan Red Lentil Soup Recipe

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This recipe for Moroccan Red Lentil Soup, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Davenport

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
2 celery stalks, chopped
1-1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch saffron
6 cups chicken or vegetable broth
1 cup red lentils
1 tablespoon tomato paste
2 potatoes, peeled and cubed
1 can (19oz) tomatoes
1 cup frozen peas
1/4 cup sour cream
2 tablespoons minced fresh parsley

Directions:
Directions:
In a large heavy saucepan, heat oil over medium heat; cook onions, garlic, and celery, stirring occasionally, until softened, about 5 minutes.

Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often for 2 minutes. Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to a boil. Reduce heat, cover, and simmer for 35 minutes.

Add peas, simmer until lentils, vegetables and potatoes are tender, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
For a smoother texture, puree 2 cups of the cooked soup until smooth, then stir back into the remainder of soup.

 

 

 

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