Moroccan spiced red lentil soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | mediums | Yellow onions; chopped |
| 4 | Garlic cloves; minced or pureed | |
| 4 | Stalks celery; washed and sliced Crosswise 1/2-Inch | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper; freshly ground |
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| 1 | Generous pinch saffron | |
| 1 | Bay leaf | |
| 1 | tablespoon | Tomato paste |
| 1 | large | Yukon Gold Potatoes Or 2 Medium; peeled and diced |
| 1 | pounds | Red lentils |
| 2 | quarts | Water |
| 1 | cup | Cooked wheat berries |
| 6 | Italian Roma tomatoes; cored and diced | |
| ½ | bunch | Cilantro; washed, leaves sliced thin crosswise |
Directions
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through.
Taste and adjust seasoning. Serve garnished with cilantro. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/15/96 show Recipe By : TOO HOT TAMALES SHOW #TH6320 Posted to MC-Recipe Digest V1 #310 Date: Sat, 23 Nov 1996 08:05:39 -0600 From: Pat Asher <asher@...>