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5 from 4 votes
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Moroccan Red Lentil Soup
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Servings: 5
Ingredients
  • olive oil
  • 1 small white onion, finely shopped
  • 3 carrots, washed and chopped small
  • kosher salt and fresh ground black pepper
  • 1 tsp ground turmeric
  • 1/2 tsp cinnamon
  • pinch of cayenne
  • 3 cloves garlic, finely chopped
  • 1 Tbsp fresh ginger, grated (about 2-3 inches)
  • 15 oz can tomato sauce
  • 1 cup split red lentils
  • 4 cups stock
  • 1/2 cup finely chopped parsley
  • 1/3 cup finely chopped cilantro
  • lemon wedges for garnish
Instructions

  1. In a heavy medium sized stockpot, heat over medium-high and coat bottom with EVOO.


  2. Add onion, carrot, salt and pepper. Cook over medium high heat, stirring frequently until onions are golden.


  3. Add turmeric, cinnamon, cayenne, garlic and ginger and continue to cook over medium heat a minute more, just to toast spices but being careful to not let them burn. Remove from heat if necessary.


  4. Add tomato sauce, stock, parsley and cilantro and lentils.  Stir together and bring to a boil.


  5. Let simmer for 30 mins-1 hour (some lentils take longer than others, but the split will cook quickly), or until lentils break down. Add a little water if it becomes too thick.


  6. Season with more salt and pepper if necessary and serve with fresh lemon and cilantro to garnish.