Moroccan Red Lentil Soup

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

Ingredients

  • 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.)

Preparation

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.

Complete recipe here…

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