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Moroccan Red Lentil Soup

Julia
  • 2018 minutes
  • Serves 6 to 7

INGREDIENTS

3 tbsp

extra virgin olive oil

1

large onion, chopped

1

celery stalk, chopped

1

carrot, chopped

3

garlic cloves, chopped

2 tsp

ground coriander

1 tsp

ground cumin

1 tsp

ground turmeric

1/2 tsp

sweet paprika

1/4 tsp

ground cinnamon

1/2 tsp

sea salt

pepper

8 cups

vegetable broth, low sodium if possible

1 oz

can crushed tomatoes (or diced tomatoes)

2 cups

red lentils, picked over, washed and rinsed until water runs clean

1

lemon, juiced

red pepper flakes

4 tbsp

fresh flat-leaf parsley, chopped

1 tbsp

fresh cilantro, chopped