Moroccan Lentil SoupMakes 8 servings 2 TBL olive oil 1 medium onion, chopped fine 2 TBL fresh ginger, grated (or 1/2 tsp ground ginger) 4 garlic cloves, minced 1/2 tsp chili powder 1/4 tsp ground cumin 1/4 tsp ground ginger 1/4 tsp salt 1/8 tsp ground allspice 1/8 tsp ground black pepper 1/8 tsp cinnamon 1/8 tsp cayenne 1/8 tsp turmeric dash of ground cloves 3 plum tomatoes, chopped 2 cups dried lentils (red, green, or a combination) 6 cups vegetable broth Heat olive oil in a 6-quart pot. Add onion and cook 5 minutes. Add ginger and garlic and cook 5 minutes more, until soft. Stir in spices, then add remaining ingredients. Bring to a boil, then reduce heat, cover, and simmer 25 - 30 minutes or until lentils are tender, stirring occasionally. Add salt and pepper to taste. Serve with a dollop of Greek yogurt.
Copyright 2019 Barb Szyszkiewicz, OFS
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.