You guys know what non-meat proteins do to me! This recipe is from my Mediterranean Cuisine class and my new favorite soup.
Sometimes I exaggerate but I swear this time I’m not!
I’m always looking for ways to cook lentils. They are so high in protein (10 grams per 1/4 cup) and pretty cheap to buy. This Moroccan soup has cinnamon, turmeric, ginger, and lots of fresh parsley and cilantro. It is slow simmered in a tomato broth, and when the lentils start to fall apart and thicken the soup it reaches true hearty perfection.
Moroccan Red Lentil Soup
- 1 small white onion finely chopped
- 1 carrot finely chopped
- pinch of salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 3 cloves garlic minced (as small as you can go)
- 1 inch fresh ginger minced (same as garlic)
- 1/3 cup fresh parsley, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 3/4 cup red lentils
- 15 oz can tomato sauce
- 4 cups vegetable or chicken stock
- lemon wedges and fresh cilantro to garnish
- In a heavy medium sized stockpot, heat over medium-high and coat bottom with EVOO.
- Add onion, carrot, salt and pepper.
- Cook over medium high heat, stirring frequently until onions are golden.
- Add turmeric, cinnamon, garlic and ginger and continue to cook over medium heat a few more minutes.
- Add parsley and cilantro, lentils, tomato sauce and stock.
- Stir to combine and bring to boil.
- Let simmer for 1 hour, or until lentils break down. Add a little water if it becomes too thick.
- Serve with fresh lemon and cilantro to garnish.