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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Davenport


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

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:
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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