MOROCCAN LENTIL SOUP

better than I ever expected

eatingwell, February 2013

INGREDIENTS:

2 tsp. extra-virgin olive oil

2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. ground pepper

6 cups veggie broth

2 cups water

3 cups chopped cauliflower

1 3/4 cups lentils

1-28 oz. can diced tomatoes

2 Tbsp. tomato paste

4 cups chopped fresh spinach

1/2 cup chopped fresh cilantro

2 Tbsp. lemon juice

DIRECTIONS:

Heat oil in a soup pot over medium heat.  Add onions and carrots and cook, stirring occasionally, about 10 minutes.Stir in garlic and cook for 30 seconds.

Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 50 minutes.

Stir in spinach and cook until wilted, 5 minutes.

Just before serving, stir in cilantro and lemon juice.