Moroccan Lentil Soup

21 Jan

Moroccan Lentil SoupI adapted this recipe from one given to me by my Hadassah friend Eva Lande, who got it from a friend who lives in France. The coriander and mint give it a little different flavor from standard lentil soup. It’s a good recipe for a cold winter day!

Ingredients:

1 tbs. vegetable oil
1 medium-large onion
8 cups water
1 package or cube vegetable stock
1 lb. brown lentils
1 can (15 – 16 oz.) chickpeas
1 can (14 – 15 oz.) crushed tomatoes
2 carrots, diced
1 stalk celery, sliced
1 potato (optional)
¼ cup fresh parsley, chopped, or 2 Tbs. dried
1 – 2 tsp. ground coriander
1 Tbs. fresh mint or 1 tsp. dried
Salt and pepper to taste

Directions:

In a Dutch oven heat the oil and sauté the onion until it is translucent. Add the water and vegetable stock powder and bring to the boil. Add remaining ingredients, return to the boil, cover and simmer for at least two hours.

To thicken the soup, you can mash it with a potato masher in the pot or blend a portion of it (in a blender or using an immersion blender) and return the blended portion to the pot with the unblended portion.

Serves 8 or more

 

About these ads

One Response to “Moroccan Lentil Soup”

  1. landeeva@aol.com January 21, 2014 at 5:12 pm #

    Nice picture, Bobbie! Eva

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 394 other followers

%d bloggers like this: