Moroccan Lentil and Vegetable Soup

Method5 steps · about 50 min

1. 1

   Step 1: Dice the onion and mince the garlic (4 cloves). Sauté both in a large pot with olive oil (2 Tbsp) over medium heat until softened. Dice the celery (4) while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.

   Uses 2 Tbsp olive oil · 1 yellow onion · 4 cloves garlic, minced · 4 celery ribs

   
2. 2

   Step 2: Add the cumin (1/2 Tbsp), turmeric (1 tsp), cinnamon (1 tsp), and cayenne pepper (1/4 tsp) to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

   Uses softened aromatics · 1/2 Tbsp ground cumin · 1 tsp turmeric · 1 tsp cinnamon · 1/4 tsp cayenne pepper

   
3. 3

   Step 3: Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (1/2 lb) (no need to thaw). Stir the pot until everything is well mixed.

   Uses spiced aromatics · 1 15-oz can chickpeas · 1 28-oz can diced tomatoes with juices · 1/2 lb frozen cauliflower florets

4. 4

   Step 4: Add the vegetable broth (6 cups) and bay leaf (1), turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup simmer on low, with the lid, for 30 minutes.

   Check lentil soup after30 minutes; continue until tender · 30 minUses vegetables and chickpeas · 6 cups vegetable broth · 1 cup dry brown lentils · 1 bay leaf

5. 5

   Step 5: After simmering for 30 minutes, check that the lentils are tender; continue simmering if still firm. Remove the bay leaf and give the soup a taste. Add salt (to taste) if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

   Uses simmered lentil vegetable soup · Salt to taste, if needed