2 Tablespoons olive oil
1/2 medium sweet onion, chopped
3 garlic cloves, minced
2 cups chopped carrots or about 5 medium carrots, peeled and chopped
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro or Italian parsley
Crushed red pepper
- Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10-12 minutes.
- Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup.
- Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.
This recipe makes 6 cups of soup. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.
Original Recipes visit: Moroccan Carrot Red Lentil Soup @ acedarspoon.com