Moroccan Lentil Soup
I love lentils and I love soup, I love a bit of spice in my food! (Hahaha... yes rhyming!) Is there something cornier than rhyming?....Maybe there isn't but I don't really care, this soup puts me in a good mood.
If you were following along on my Instagram stories (go become a follower if you already aren't, share and like, help the algorithm) over the weekend, you already knew this recipe was coming this week. I cooked enough over the weekend to last me for the week, the soup was done yesterday so I only have this beautiful picture to remember it by. This recipe yields 4 portions.
Ingredients: 4 cups of vegetable broth 4 cups of water 1 cup of red lentils (washed) 2 medium carrots (chopped) 2 medium potatoes (peeled and chopped) 2 garlic cloves 1 onion (chopped) 1 tablespoons of raz al hanout spices 1 teaspoons of chili flakes 1 teaspoons of red paprika-powdered 1 teaspoons ground cumin 1 teaspoons of turmeric A hand full of fresh cilantro (chopped) 1 cup of greek yogurt Salt & Pepper to taste
Directions: 1. Basically, drop all ingredients in a pan, let lentils, potato, and carrots cook thoroughly. Blend simmer for 10 minutes, turn the heat off and add half of the cilantro and keep the rest for garnish.
Tips: 1. Usually, this recipe has tomatoes and celery, I just left them out as I was going for a yellowish look. 2. The soup is not super spicy, but I mellowed the spice profile with some greek thick yogurt when I served the soup it was really hot, literally from the pan to the table, so the yogurt also regulated the temperature making it ready to be eaten in a matter of minutes. Not to mention, how pretty it looked. 3. All the versions of this soup I've seen in the cooking books, are vegetarian but I would also venture with some pulled chicken in it.
Enjoy!
