Moroccan Spiced Red Lentil Soup

Rated: 3 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
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Level:
Easy
Yield:
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Ingredients

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise

Directions

Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.

CROUTONS TO FLOAT ON A BOWL OF SOUP
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

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Comments & Reviews

recipe Moroccan Spiced Red Lentil Soup
Anonymous 02-10-2008
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Use Chicken Broth
Rated: 3 stars out of 5

Very expensive to make and not worth it...I ended up adding chicken broth to it which made a huge difference...definitley use... chicken broth instead of water!Read more
recipe Moroccan Spiced Red Lentil Soup
Piper St. Paul, MN 12-27-2007
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Not Exciting
Rated: 2 stars out of 5

Yesterday I had an inspired moment in which I thought, "Red lentils! Red lentils! What can I make with red lentils??"... When I found this recipe, I was excited! Ooh! Exotic spices! Etc.! The results, however, were not exciting. First of all, the 2 qts. of water the recipe calls for makes TONS of soup! Beware. So now I have this un-exciting soup in lots of leftovers. It's also not a very attractive color. It tastes....alriiiiiight, but is a bit on the bland side. The tastes do not "pop" in your mouth, or send you hunting for more. Also, the proportions are just bizarre. Aside from the water thing, it calls for 2 med. or 1 large potato. This leaves you will very random, smallish (diced, as it calls for) pieces of potato floating around. They're like an afterthought - AND I added one extra, to make it look more congruous. Didn't really do the trick.Read more
recipe Moroccan Spiced Red Lentil Soup
josh marquette, MI 10-11-2007
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delicious!
Rated: 5 stars out of 5

quick and easy. i'd never made anything with lentils, saffron, wheat berries... let alone a soup, but it was worth the risk!... it's really hearty and perfect for a rainy evening. the saffron flavor was interesting. the flavor overall was a bit homogeneous, but i also had to cook it longer to soften the potatoes, so i'd bet that's why. long story short, this is going into my permanent collection of recipes!Read more
recipe Moroccan Spiced Red Lentil Soup
Anonymous 10-17-2006
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Blah soup
Rated: 1 stars out of 5

Despite all the spices, this was totally bland and flavorless. Very disappointing; I threw out the leftovers. Maybe chicken... stock instead of water would have been a better choice.Read more