Moroccan Lentil Soup

Step 1

Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion, 2 carrots, and 1 rib celery (all chopped), and cook for 4 minutes or until translucent.

Step 2

Stir in 2 cloves garlic (pressed), 2 tablespoons tomato paste, ¼ teaspoon red pepper flakes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, and ½ teaspoon paprika.Cook for 1 minute until fragrant.

Step 3

Rinse 1 heaping cup dried green lentils and stir them in the spice mixture.

Step 4

Pour in 6 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, and season with 1 teaspoon salt and ⅛ teaspoon black pepper. Stir well, cover with a lid, and bring to a gentle boil.

Step 5

Reduce the heat to low, crack the top open, and let it simmer for 30 to 45 minutes or until the lentils are tender.Stir occasionally and add more vegetable broth if necessary.

Step 6

Once the lentils are cooked, use an immersion blender to puree only some of them – about a cup. You can blend more or less, depending on your preference.You can also use a standing blender, but be cautious with the hot liquid if you do so.

Step 7

Now stir in ¼ teaspoon cinnamon, then taste and adjust for salt.

Step 8

Serve in bowls with a generous squeeze of lemon, chopped parsley or cilantro.Make it a meal with pickled red onions and a dollop of Greek-style yogurt on top, and pita bread on the side.