Moroccan Red Lentil Soup

Prep: 15 minutes Cook: 60 minutes

Serves: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 corriander
  • 1/4 tsp pepper
  • 1/2 cup orzo
  • 1/2 cup cilantro, chopped
  • 2 tbsp fresh lemon juice

Directions

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.

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

Serve hot.