MOROCCAN RED LENTIL SOUP

Ingredients

• 3 TBLS EXTRA VIRGIN OLIVE OIL

• 1 MEDIUM YELLOW ONION, SMALL DICE

• 2 CELERY STALKS, SMALL DICE

• 2 CARROTS, SMALL DICE

• 4 CLOVES GARLIC, CHOPPED

• 1 1/2 TSP. FRESH GINGER, MINCED

• 1 TBLS CORIANDER

• 1 1/2 TSP. TURMERIC

• 1 1/2 TSP GROUND CUMIN

• 2 TSP. PAPRIKA

• 1/2 TSP. CINNAMON

• SALT AND PEPPER TO TASTE

• 8 CUPS LOW SODIUM VEGETABLE OR CHICKEN STOCK

• 1 - 15 OZ CAN CRUSHED TOMATOES

• 2 CUPS RED LENTILS - RINSE WELL

• 1 LEMON JUICED

• RED PEPPER FLAKES 1 TSP. (MORE OR LESS TO TASTE)

• 3 TBLS CHOPPED CILANTRO, MORE WHOLE LEAVES FOR GARNISH, OPTIONAL

Instructions

1. HEAT OLIVE OIL IN A LARGE POT OVER MEDIUM HIGH HEAT, ADD ONION, CELERY AND CARROTS AND SAUCE UNTIL TENDER. ADD GARLIC AND GINGER AND SAUTE FOR 1 MINUTE. ADD CORIANDER, TURMERIC, CUMIN, PAPRIKA AND CINNAMON. STIRRING CONSTANTLY TO TOAST AND BLOOM THE FLAVORS, ABOUT 2-3 MINUTES.

2. ADD BROTH, CRUSHED TOMATOES AND LENTILS, STIR WELL AND BRING TO BOIL. LOWER HEAT AND SIMMER FOR 20-25 MINUTES UNTIL VEGETABLES AND LENTILS HAVE SOFTENED. STIR OCCASIONALLY.

3. REMOVE FROM HEAT, WITH AN IMMERSION BLENDER PULSE A FEW TIMES TO BREAK UP THE VEGGIES AND LENTILS. A LIGHT HAND IS IDEAL FOR THIS, YOU DO NOT WANT A PUREE.

4. STIR IN CILANTRO, LEMON JUICE AND SEASON WITH SALT AND PEPPER.

5. TOP WITH FRESH CILANTRO AND SERVE WITH WARM NAAN.

6. ROASTED CHICKEN, FRESH SHRIMP OR CHICK PEAS WOULD MAKE WONDERFUL ADDITIONS TO THE SOUP.