Here’s the recipe for a Moroccan Red Lentil Soup I found online at CanadianLiving.com with my notes in red (link).
Moroccan Red Lentil Soup
Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser – perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less. Also, it freezes really well. By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: October 2003
- Portion size 8
- 2 tbsp (30 mL) extra-virgin olive oil (I think mine was just regular olive oil)
- 2 onions, chopped (Gordon Ramsay’s How To Chop An Onion)
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) ground ginger
- 1 Pinch saffron, (optional) (Nice for colour, but I couldn’t find any.)
- 8 cups (1.5 L) water (and stock – to taste) (I did 2 tetra packs of broth and a cup of water)
- 1 cup (250 mL) red lentils
- 1 tbsp (15 mL) tomato paste
- 2 potatoes, peeled and cubed (I used cooked potatoes and added them near the end so they wouldn’t get too mushy.)
- 1 can (19 oz/540 mL) tomatoes
- 1 cup (250 mL) frozen peas (Add near the end, the mushy thing.)
- 1/4 cup (60 mL) light sour cream (When serving.)
- 2 tbsp (30 mL) minced fresh parsley (Garnish.)
In large heavy saucepan or Dutch oven (I did it all in my soup pot), heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using) (didn’t have any saffron…); cook, stirring often, for 2 minutes (or 3, or 4, or 5…).
Add water, lentils, tomato paste, potatoes (later) and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes (Mine simmered for an hour, then I added the cooked potatoes and peas…).
Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes (25 minutes for me).
I let mine cool a bit, then took out the kitchen wand (hand blender – immersion blender) and pureed the soup until it got to a pea soup consistency.
Didn’t hurt to add a splash of Frank’s RedHot.
(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.