Moroccan Carrot Red Lentil Soup Recipes

Steps:

• 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.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

Steps:

• Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and carrot and saute until soft, 5-7 minutes. Add garlic, cumin, ginger and salt and continue to saute until fragrant, 1-2 minutes. Add lentils, tomato paste and stock.
• Bring to a boil, reduce to a simmer and partially cover. Cook 20 minutes, or until lentils are tender. Add lemon juice and half the cilantro. Taste for seasoning. If you would like the soup thicker, pulse briefly with an immersion blender, or transfer 1/3 of the lentils and broth to a blender, puree and return to pot.
• Garnish with remaining cilantro and serve with crusty bread.