Moroccan Lentil Soup

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0.7 min read
Reduce High Cholesterol By Eating Beans

Moroccan Lentil Soup

Course: Appetizer, Soup, Vegetarian
Cuisine: Mediterranean, Middle Eastern, Vegan, Vegetarian
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.
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