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Moroccan Lentil Soup
i like this lentil soup because it includes a couple of veggies too. the red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. however, you can substitute brown lentils if necessary. i just love the spices in this! this is a long list of ingredients, but it involves very little effort. you should be able to have it on the table in an hour or so.
complex18 ingredients15 preparation steps
Ingredients
- spinach
- onion
- olive oil
- carrot
- garlic cloves
- chicken broth
- red lentil
- tomatoes
- green onions
- fresh parsley
- fresh cilantro
- bay leaf
- ground ginger
- ground turmeric
- paprika
- ground cumin
- ground cinnamon
- pepper
Preparation
- 1remove the stems from the spinach
- 2wash the leaves thoroughly , and pat dry
- 3cut into thin strips
- 4set aside
- 5saute onion in olive oil in a large saucepan over medium-high heat , stirring constantly , until tender
- 6add the sliced carrot and garlic , and saute , stirring constantly , until crisp-tender
- 7add the chicken broth and the next 13 ingredients
- 8bring to a boil
- 9partially cover , and reduce heat
- 10simmer 20 minutes or until the lentils are tender
- 11stir in the reserved spinach and noodles
- 12cook , partially covered , 7 minutes or until noodles are done
- 13remove and discard the bay leaf
- 14ladle soup into individual bowls
- 15top each serving with a dollop of yogurt