Recipe: Moroccan Lentil Soup

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This soup is perfect on a cold day, especially after hours of ice skating and snow shoeing. We've made it twice now and love it. It is great with bread, although today we didn't get around to baking (or buying) any... we did find time to make chocolate fudge brownies, though. Priorities.

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Here is the soup recipe - taken directly from Eating Well.

INGREDIENTS

  • 2 teaspoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower (about 1/2 medium)
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice

PREPARATION

  1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
  3. Just before serving, stir in cilantro and lemon juice.

And here is the brownie.

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