Moroccan Red Lentil Soup

By The Canadian Living Test Kitchen

423 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	193193 cal
pro	10 g10g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	31 g31g carb
fibre	6 g6g fibre
chol	1 mg1mg chol
sodium	582 mg582mg sodium
% RDI:	-
calcium	77 calcium
iron	2828 iron
vit A	77 vit A
vit C	2727 vit C
folate	6868 folate

More great recipes from this menu:

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.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 onions , chopped2 2oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1 tsp turmeric 1 1tsp tspturmeric
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp cinnamon 1 1tsp tspcinnamon
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
1 Pinch saffron , (optional)1 1Pinch Pinchsaffron, (optional)
6 cups water 6 6cups cupswater
1 cup red lentils 1 1cup cupred lentils
1 tbsp tomato paste 1 1tbsp tbsptomato paste
2 potatoes , peeled and cubed2 2potatopotatoes, peeled and cubed
1 can (19 oz/540 mL) tomatoes 1 1can can(19 oz/540 mL) tomatotomatoes
1 cup frozen peas 1 1cup cupfrozen peas
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In large heavy saucepan or Dutch oven, 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); cook, stirring often, for 2 minutes.

Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes.

Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes. (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.

Additional information :

Tip: For a smoother texture, purée 2 cups (500 mL) of the cooked soup until smooth, then stir back into remainder of soup.

Source : Canadian Living Magazine: October 2003