Moroccan Spiced Red Lentil Soup Recipe

Name: Moroccan Spiced Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium yellow onions, chopped; 4 garlic cloves, minced or pureed; 4 stalks of celery, washed and sliced crosswise 1/2-inch thick; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 generous pinch saffron; 1 bay leaf; 1 tablespoon tomato paste; 1 large or 2 medium Yukon Gold potatoes, peeled and diced; 1 pound red lentils; 2 quarts water; 1 cup cooked wheat berries (optional); 6 Italian Roma tomatoes, cored and diced; 1/2 bunch cilantro, washed, leaves sliced thin crosswise; CROUTONS TO FLOAT ON A BOWL OF SOUP:; 1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick; 2 to 3 tablespoons olive oil or softened butter

Servings: persons

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries (optional)
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
CROUTONS TO FLOAT ON A BOWL OF SOUP:
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

1
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color.
2
Add garlic and cook one minute to release its aroma.
3
Add celery and cook 2 minutes until softened.
4
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.
5
Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender.
6
Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
7
CROUTONS
8
Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium yellow onions, chopped, 4 garlic cloves, minced or pureed, 4 stalks of celery, washed and sliced crosswise 1/2-inch thick, and more.

Yes, Moroccan Spiced Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Red Lentil Soup

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