Moroccan Red Lentil Soup

Name: Moroccan Red Lentil Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6-8
Ingredients: 1/2 Cup Water; 1 Onion, chopped; 4 Stalks Celery, chopped; 6 Cups Vegetable broth; 1 1/2 Cups Tomatoes, chopped; 1 Cup Dried red lentils; 15 Ounce Can Chickpeas, drained and rinsed; 1 Bay leaf; 1/2 Tsp Ground cinnamon; 1/2 Tsp Ground ginger; 1/2 Tsp Ground turmeric; 1/4 Tsp Ground coriander; 1/4 Tsp Pepper; 1/2 Cup Orzo; 1/2 Cup Cilantro, chopped; 2 Tbsp Fresh lemon juice

By Mary McDougall

Serves: 6-8

Prep Time: 15 min

Cook Time: 60 min

Ingredients

1/2 Cup Water

1 Onion, chopped

4 Stalks Celery, chopped

6 Cups Vegetable broth

1 1/2 Cups Tomatoes, chopped

1 Cup Dried red lentils

15 Ounce Can Chickpeas, drained and rinsed

1 Bay leaf

1/2 Tsp Ground cinnamon

1/2 Tsp Ground ginger

1/2 Tsp Ground turmeric

1/4 Tsp Ground coriander

1/4 Tsp Pepper

1/2 Cup Orzo

1/2 Cup Cilantro, chopped

2 Tbsp Fresh lemon juice

Directions

1 Pour 1/2 cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.

2 Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.

3 Serve hot.

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