Moroccan Lentil Soup

October 22, 2020 0 Comments

This soup is as hearty and delicious as it is easy to make. We had it as a main dish with some crackers, cheese and a green salad. Yummy and perfect for the cooler fall (and colder winter!) weather.

Shopping List & Prep (serves 4-6 as a main dish)

 1/2 bunch fresh cilantro (stems removed), coarsely chopped

 1 small onion, minced

 2 stalks celery, minced

 3 garlic cloves, minced

 2 TBSP Masi Masa Ras El Hanout

 1 1/2 C red lentils

 1 14 oz can chopped tomatoes

 4 1/2 C stock, broth or water (vegetable or chicken)

 3 tablespoons olive oil

 1/2 C plain yogurt (for garnish)

Cooking Directions

1. In a Dutch oven or large pot, heat oil over medium heat and sauté the onion, garlic and celery until soft, about 2 minutes.
2. Add 2 TBSP Masi Masa Ras El Hanout and cook, stirring, until fragrant, about 1-2 minutes.
3. Add lentils, tomatoes, and stock or water and bring to a boil.
4. Reduce heat to low and simmer, uncovered, until the lentils break down (they should look mushy...almost like they have been pureed), 30-45 minutes.
5. Right before serving, stir in 2/3 of the chopped cilantro.
6. To serve, scoop into bowls, top with a dollop of yogurt and garnish with rest of the cilantro.

IDEA: Next time we make this, we’re going to try adding some chard or kale to get our greens in!

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