LENTIL - Moroccan Red Lentil Soup (HF/HP)

By Unblond1

Ingredients

• 3 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 3 garlic cloves, chopped
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric or 2 tsp. freshly grated
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground cinnamon
• 1 pinch saffron
• 1/2 tsp. sea salt
• Dash of pepper
• 8 cups vegetable or chicken broth, low sodium if possible
• 1-28 oz can San Marzano tomatoes (or fire-roasted tomatoes)
• 2 cups red lentils, picked over, washed and rinsed until water runs clean
• 1 lemon, juiced
• Pinch of red pepper flakes
• 4 Tbsp. fresh flat-leaf parsley, chopped
• 1 Tbsp. fresh cilantro, chopped

Details

Servings 8

Preparation

Step 1

Heat olive oil in a dutch oven or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender, about 3-4 minutes. Add the garlic, coriander, cumin, turmeric, paprika, saffron, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
Add the broth, tomatoes, and lentils stir well and heat to a boil.

Simmer partially covered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.

Remove the soup from the heat and allow to cool. Blend half of the soup with an immersion blender or in the blender, in small batches if necessary. Return the blended half of the soup back to the pot and mix well. (Alternately, puree the whole thing - judgment call)

Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and simmer for 10 minutes to blend flavours. Serve hot with a yogurt or yogurt/harrisa drizzle or warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if desired.

8 Servings

Calories 297.2
Total Fat 6.3 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 0.0 mg
Sodium 861.6 mg
Potassium 1,096.2 mg
Total Carbohydrate 42.8 g
Dietary Fiber 15.9 g
Sugars 6.0 g
Protein 16.9 g