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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.