Moroccan Red Lentil Soup

By charlotteh371

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (1 cup)
• 2 tablespoons fresh ginger, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ras el-hanout
• ½ teaspoon Aleppo pepper
• 3 roma tomatoes, chopped
• 2 cups dried red lentils, rinsed and drained
• 6 cups vegetable broth
• Plain yogurt
• Fresh cilantro

Preparation

Step 1

In a 5- to 6-quart pot heat 2 Tbsp. olive oil over medium. Add onion, ginger,
and garlic. Cook 8 minutes or until soened, stirring occasionally. Stir in
ras el-hanout and Aleppo pepper. Cook 1 minute or until fragrant. Add
tomatoes, lentils, broth, and 2 cups water.
Bring to boiling; reduce heat. Cover; simmer 25 minutes or until lentils are
tender, stirring occasionally. Season to taste with salt and black pepper.
Top each serving with yogurt, additional pepper flakes, and cilantro.
Makes 8 servings.
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*
If desired, omit fresh tomatoes and use 1, 14.5-ounce can petite diced
tomatoes, undrained, and reduce water to 1 1/2 cups.