Moroccan Red Lentil Soup
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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