Vegan Recipe: Moroccan Red Lentil Soup

Vegan Moroccan Red Lentil Soup

Versions of this lentil soup with tomatoes and chickpeas are served all over Morocco during the festival of Ramadan and to celebrate special occasions throughout the year. Preparation Time: 10 minutes | Cooking Time: 1 hour

Ingredients, Serves: 4 to 6

1 onion, chopped
4 ribs celery, chopped
6 cups vegetable broth
1½ cups chopped tomatoes
1 cup dried red lentils
1 can (15 ounce) chickpeas, drained and rinsed
1 bay leaf
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
1/3 cup orzo
½ cup chopped cilantro
2 tablespoons fresh lemon juice

Directions

Pour ½ cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.

Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente. Serve hot

See hundreds more recipes in Dr. McDougall’s Recipe Index.

Comments are closed.