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Eat For Eight Bucks: Moroccan Red Lentil Soup Recipe

Name: Eat For Eight Bucks: Moroccan Red Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Indian
Ingredients: ½ cup dried red lentils; ½ teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon kosher salt; 1 carrot, peeled and finely diced; 1 garlic clove, minced; 1 small yellow onion, finely diced; 1 tablespoon fresh chopped cilantro leaves; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon tomato paste; 4 cups chicken or vegetable stock

Category
Soup
Cusine
Indian

What do you need?

How to make?

Ingredients

1 tablespoon olive oil

1 small yellow onion, finely diced

1 carrot, peeled and finely diced

1 garlic clove, minced

½ teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon kosher salt

½ cup dried red lentils

1 tablespoon tomato paste

4 cups chicken or vegetable stock

1 tablespoon fresh chopped cilantro leaves

1 tablespoon lemon juice

Directions

Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock. Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning. Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.