Thursday, January 06, 2011

Moroccan Red Lentil Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ cup dried red lentils
  • 1 tablespoon tomato paste
  • 4 cups chicken or vegetable stock (or water)
  • 1 tablespoon fresh chopped cilantro leaves
  • 1 tablespoon lemon juice
  1. Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.

  2. Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.
  3. Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.

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