Monday, March 25, 2013

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.

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