Monday, April 12, 2010

Moroccan Spicy Lentil Soup

Here is one of my favourite soup recipes. It's filled with tons of natural ingredients and offers a nice kick for those who like some spice in their food. Enjoy!

2 tbsp olive oil
2 onions, minced
1 clove garlic, minced
2 tsp minced fresh ginger
1 tsp each: paprika, turmeric
¼ tsp cayenne
One 3 inch cinnamon stick broken in half
1 cup dried red lentils, rinsed, drained
4 to 5 cups vegetable or chicken stock
28 oz can diced tomatoes
¼ tsp each: salt, black pepper
1 bay leaf
19 oz can chickpeas, drained, rinsed
¼ chop-ped fresh parsley\2 tsbp fresh lemon juice
½ cup plain yogurt (optional)

Preparation: In large pot or Dutch oven, heat oil over medium-high heat. Add, onions, garlic and ginger. Cook, stirring 3 to 5 minutes, until onion is softened but not brown. Stir in paprika, turmeric, cayenne and cinnamon. Cook, stirring constantly, 1 minute. Stir in lentils until well coated. Stir in 4 cups stock, tomatoes, salt, pepper and bay leaf. Raise heat to high and bring to boil. Reduce heat to low. Simmer, covered, 30 to 40 minutes, until lentils break up. If soup is too thick, add some or all of remaining 1 cup stock. Stir in chickpeas, parsley and lemon juice. Simmer, uncovered, 1 minute. Discard cinnamon stick and bay leaf. Adjust seasonings if needed. Ladle into warm soup bowls. Swirl yogurt, if using into each.

Makes 6-8 servings.