Name: Vegetarian Moroccan Lentil Soup
- 1 red or white potato, scrubbed and diced
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, peeled and chopped (or 12 baby carrots, chopped)
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 cup green or brown lentils, picked and rinsed
- 1 cup red lentils, picked and rinsed
- 4 cups vegetable broth (1 large carton)
- 1 can (14 oz.) diced tomatoes (optional)
- 2 cups water (or more to reach desired consistency)
- 1/4 cup tomato paste
- 1 cup almond or full fat coconut milk (or milk of your choice)
- 1 tbsp fresh lemon juice
- 3 cups fresh baby spinach
- yogurt, fresh parsley, cracked pepper, and jalapeno slices for garnishing (optional)
Yield: Maybe 3 full servings the first evening
- Dice potato by hand and mince garlic by hand or in a food processor.
- Place onions, celery, and carrots in a food processor and pulse until chopped to desired consistency.
- Heat the oil in a large stockpot or dutch oven.
- Add all the chopped vegetables and saute for about 5 minutes until everything softens slightly.
- Season with salt, pepper and the spices and cook for about 2 minutes.
- Add lentils and sauté 1 to 2 minutes.
- Add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved.
- Add additional water if desired.
- Bring the soup to a boil, cover and reduce to simmer for 30 minutes or until lentils and vegetables are tender.
- Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted.
- Serve immediately and top with your desired garnishes.
Comments: 3/20/2022 - I cooked the along with UUCCs
Vegetarian Cooking Show. I only had brown lentils. I used a medium Russet potato,
chicken broth, the diced tomatoes,
and regular 2% milk. I added an extra cup of water 5 minutes before the end of the simmering
phase. Cooking with the spices and lentils continued considerably longer than in the recipe
while the leader was explaining.
Source: Adapted by Andrea
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