Moroccan Red Lentil Soup
by Javaneh HemmatCooking is love made visible! I fridge foraged and with a few staple ingredients and I cooked this Moroccan Red Lentil Soup that will be on repeat all winter. Made with our Marrakech spice blend, the warmth of color and flavor is nourishing and satiating. I garnished it with chopped cilantro and a lemon squeeze and it took it to the next level.
Category
Soup
Main Entree
Dinner
Lunch
Servings
6-8
Prep Time
15 minutes
Cook Time
1 hour
Author:
Javaneh Hemmat
Ingredients
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A drizzle of Extra Virgin Olive Oil
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1 Yellow Onion; diced
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2 Cloves of Garlic; finely minced
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2-3 Carrots; diced
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2-3 Celery Stalks; diced
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1-2 Tablespoons Marrakech Spice Blend
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1 Heaping Tablespoon of Tomato Paste
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1 Cup Red Lentils; washed and rinsed
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4-5 Cups Water or Stock
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Sea Salt to taste
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1/2 Bunch of Cilantro; chopped
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Garnish: lemon and chopped cilantro
Directions
Place a stock pot over medium heat, warm extra virgin olive oil, sauté onions until fragrant, and add the garlic for a few minutes. Be mindful to not burn the garlic. Then, add celery and carrots and sauté until semi soft.
Bloom Marrakech spice blend for 10 seconds and incorporate the tomato paste to caramelize for less than a minute. Add red lentils and water and/or stock.
Season with salt and bring to boil then turn heat to low and softly simmer for 45 minutes until red lentils are completely soft. Adjust seasonn
Pour in your fave bowls, garnish with cilantro and a squeeze of lemon.
Recipe Note
Caramelize tomato paste for less than a minute. This is a delicate process so make sure to be present and be ready to add fluids, otherwise; it will give off a bitter taste.