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Spicy Moroccan Lentil Soup

i never met a lentil i didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. i created it when i found an almost-empty bottle of couscous spices, bought in france a couple of years ago. the product is called "ras el hanout" which i am told translates roughly as "top of the spices," and is a blend of (if my french translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. it is available online at complex and unusual, and adds great zip. this is a delicious meal with a simple salad and some crusty artisan bread. it tastes even better 2 days later, and freezes well.

10 ingredients6 preparation steps
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Ingredients

  • dried lentils
  • yellow onion
  • red bell pepper
  • garlic clove
  • olive oil
  • salt
  • ras el hanout spice blend
  • vegetable broth
  • white wine
  • cilantro

Preparation

  1. 1heat oil in 12-cup soup pot , and saute' onion and pepper until soft
  2. 2add garlic and cook 1 minute more
  3. 3add salt , spice blend , and cilantro , blend well
  4. 4add broth and lentils , bring to boil , then reduce heat and simmer for 45 minutes , or until lentils are soft
  5. 5add wine halfway through
  6. 6add more broth or water if the soup is becoming too thick