Moroccan Red Lentil Soup
Tools Required:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons, colander
Servings Prep Time
5people 1hour, start to finish
Difficulty Cost
Easy Inexpensive
Servings Prep Time
5people 1hour, start to finish
Difficulty Cost
Easy Inexpensive
Instructions
  1. Chop* onion. Heat oil in a large saucepan over medium-low heat and add onion. Cook and stir while you continue.
  2. Chop celery, optional red pepper, and garlic. Add to onion. Cook and stir an additional 2 to 3 minutes.
  3. Stir in cumin, ginger, paprika, and pepper. Cook 1 minute.
  4. Add 4 cups water (or broth) and turn heat up to medium-high.
  5. Sort lentils: Measure then spread onto a plate or cutting board. Discard any pieces of pebbles, grains, or discolored lentils. Rinse lentils in a colander to remove sand or grit, then add to saucepan. Bring to a gentle boil. Turn heat down to keep at a simmer (uncovered) about 15 minutes, or until lentils are soft.
  6. Drain and rinse chickpeas. Add to soup along with tomato sauce and salt. Add up to 1 additional cup of water (or broth) if desired. Cook 30 minutes. NOTE: Can serve right away or cook longer, which intensifies flavor.
  7. Chop parsley (or cilantro). Remove soup from heat and stir in parsley, cinnamon, and lemon juice. Add hot sauce if desired.