Moroccan Lentil Soup
Moroccan Lentil Soup
Yield: 16 people
Materials
- 2 onions chopped
- 4 cloves fresh garlic minced
- 4 stalks celery sliced
- 1/2 teaspoon salt
- 1 teaspoon black peppercorns ground
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1 pinch saffron
- 1 bay leaf
- 2 tablespoon tomato puree
- 2 potato peeled & diced
- 1 pound red lentils
- 2 quarts vegetable stock (water or low-sodium)
- 6 plum tomato diced
- 1/2 bunch cilantro chopped
Instructions
- Saute onions & garlic until light brown.
- Add celery and cook 3 minutes, until soft.
- Add salt, pepper, tumeric, cumin, ginger, cinnamon, saffron, bay leaf and cook for half an hour over low heat.
- Add tomato puree, potato, lentil, water & cook for 45 minutes.
- Add diced tomato and cook for 5 minutes.
- Garnish with cilantro.