North African Lentil Soup
This recipe uses red lentils which cook quickly for an easy meal int. North African spices, coriander, cumin, and ginger, are added during cooking. It takes only 20 minutes of cooking for the lentils and aromatics to be incorporated into a thick velvety soup. Lentils are high in potassium, fiber, folate, plant polyphenols, and other antioxidant know for their beneficial effects on chronic diseases.
Serves 4-6
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients
¼ cup California olive oil
1 large onion, chopped fine
2 organic celery stalks, chopped fine
2 teaspoons Kosher Salt
½ teaspoon black pepper
2 organic carrots, finely grated
1 teaspoon ground coriander
¾ teaspoon ground cumin
2 teaspoons fresh grated ginger
3 garlic cloves, minced
8 cups water, veggie stock, or chicken stock
1 pound red lentils, picked over and rinsed
2 tablespoon vinegar
Directions
In a large stockpot add ¼ olive oil, heat over medium heat.
Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened.
Add diced celery and grated carrot, continue cooking another 5 minutes
Add coriander, cumin, fresh ginger, ½ teaspoon pepper and garlic, cook until fragrant, about 2 minutes.
Stir in water, and lentils and bring to simmer for 20 minutes until lentils are soft
Stir soup vigorously until lentils are start to blend, about 30 seconds.
Stir in vinegar and season with salt to taste.
Serve and enjoy
Make it your own
Substitute Aleppo pepper for the black pepper, step 4
Add 2 tablespoons tomato paste, step 4
Add ½ peeled and seeded apple, diced, step 5
Substitute 1 tablespoon fresh lemon juice for the vinegar, step 7
Garnish with homemade croutons, chopped cilantro, yogurt and/or toasted pumpkin seeds