Moroccan Red Lentil Soup
Prep Time: 15 min
Cook Time: 60 min
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.