Moroccan Red Lentil Soup

Ingredients

• 0.5 cup water
• 1 onion (chopped)
• 4 stalks celery (chopped)
• 6 cups vegetable broth
• 1.5 cups tomatoes (chopped)
• 1 cup dried red lentils
• 15 oz can chickpeas (drained and rinsed)
• 1 bay leaf
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground turmeric
• 0.25 tsp ground coriander
• 0.25 tsp black pepper (listed as pepper in the source)
• 0.5 cup orzo
• 0.5 cup cilantro (chopped)
• 2 tbsp fresh lemon juice

Steps

1. 1

   Pour the water into a large soup pot over medium heat. Add the chopped onion and celery, and cook, stirring occasionally, for about 5 minutes, until the vegetables begin to soften.

2. 2

   Add the vegetable broth, chopped tomatoes, dried red lentils, drained and rinsed chickpeas, bay leaf, ground cinnamon, ground ginger, ground turmeric, ground coriander, and black pepper to the pot.

3. 3

   Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and simmer for about 45 minutes, until the lentils are tender.

4. 4

   Stir in the orzo, chopped cilantro, and fresh lemon juice.

5. 5

   Continue cooking for about 10 minutes, until the orzo is al dente and the soup is hot throughout.

6. 6

   Remove the bay leaf and serve the soup hot.

Notes

Recipe by Mary McDougall. The structured recipe lists a yield of 6–8 servings; servings are represented here as an estimate of 7.

Nutrition per serving

• soup
• main
• vegan
• plant-based
• dairy-free
• one-pot
• Moroccan-inspired
• stovetop