Or so wrote the editors of Eating Well in this year’s February issue. Can’t have enough of that, right? plus all the delicious spices that come with this recipe–somewhat adapted to my personal preferences–featured along a half dozen or so other soups they featured. I wanted to try them all.
Unfortunately I don’t have that much time.
I do, however, have a lot of lentils in my cupboard. And so, Moroccan Lentil Soup was in order.
- 1 t olive oil
- 1/4 cup chopped onions and carrots
- dash of minced garlic
- dash of each spice: cumin, coriander, ground turmeric, cinnamon, black pepper
- 1 cup vegetable broth or reduced-sodium chicken broth
- 1/2 cup water
- 2/3 cup chopped cabbage
- 1/4 cups lentils
- 1 roma tomato, diced
- 1 T tomato paste
- 2/3 cup chopped fresh kale
- a little chopped cilantro
- 1 big squeeze of lemon juice
-In a medium pot (yes, a pot), heat oil; sautee first two veggies and tomatoes ’til tender with garlic. Then add in spices one at a time.
-Add in liquids, cabbage, and lentils. Boil until the lentils are almost perfectly tender. Turn down to a simmer, about 10 minutes at that heat.
-Stew in the kale a few minutes before serving, along with lemon juice and cilantro.
Pretty easy, yes? And it makes one HUGE portion. Okay, maybe more like two. But with so many healthy veggies, you should probably eat the whole thing and get those vegetable serving counts in any way. It’s good for you 😉