Sunday, January 5, 2014

Moroccan Lentil Soup

Looking for a way to use up some potatoes that had been sitting in the cabinet for almost too long, this soup was a delicious way to do just that. Not to mention it's simple and mainly composed of ingredients that are usually on hand. And the leftovers make an exciting lunch!

Moroccan Lentil Soup
Moroccan Lentil Soup
Serves: 6

1-1/4 pounds Yukon potatoes, cubed
1 medium onion, chopped
1-inch piece gingerroot, minced
2 garlic cloves, minced
1 tablespoon coconut oil
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon tumeric
1/2 teaspoon pepper
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon crushed red pepper flakes
6 cups chicken or vegetable broth
2 cups red lentils, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 lemon

In a Dutch oven, saute the potatoes, onion, ginger and garlic in oil until potatoes are lightly browned. Stir in the parsley and spices. Add broth and bring to a boil. Stir in lentils; reduce heat and simmer, uncovered, for 20 minutes or until potatoes and lentils are tender.

   Stir in tomatoes and simmer for at least 15 minutes. Remove from the heat and squeeze in juice from lemon.


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