the beginning of Moroccan Spiced Red Lentil Soup
I cannot wait for it to be done!! Soup is always better the next day.
do you have a recipe or name of cookbook for this. looks great. is it thick enough for a bread bowl when done?
just type in Moroccan Spiced Red Lentil soup on Google, it does thicken while cooks and sits so it's more like how you want it soupy or thick
uploaded a pic of the final product i will put the recipe that i went off of and what not =)
* 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
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.
I did not use tomato paste or Cilantro, and I used Hot Italian Turkey Sausage
thank you for the recipe. I copied it into my notebook and can't wait to try it. the finished pic looked great. thanks again!!!
your welcome toppcatt tis the soup season