Moroccan Lentil Soup
I need to face some facts about my life. French February was a bust. I’ve stumbled through my New Year’s resolution and made some mistakes, but unless you can look me in the eye and honestly say that you’ve gone to the gym more than once I’ll continue living a guilt-free life.
Instead of apologizing, I’ve brought you a recipe for Moroccan March. Due to responsibilities beyond my control I’ve been working mostly behind the scenes this month, so Moroccan March is getting a late start.
Moroccan food has been taking the world by storm (or at least by a small drizzle). A decade ago most people couldn’t name any African food, but now it’s fairly common to see Moroccan food listed beside old favorites like Mexican and Italian. In fact, when I was at Target the other day I saw a Target brand Moroccan sauce right next to a Korean BBQ sauce. And once something is stocked at Target, we can no longer deny its place in modern culture.
This is a good thing though. Moroccan food is amazing and deserves the recognition. Now that Moroccan food is recognizable, the next step is to get Morocco recognized on a map. Because the picture up above is of Mauritania, not Morocco. When you fix this Moroccan soup, sit down with a map and get acquainted with Africa.
Moroccan Lentil Soup
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 chicken broth
2 cups water
3 cups chopped cauliflower (about 1/2 medium)
1 and 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
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.
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.
Just before serving, stir in cilantro and lemon juice.
Post by Ian Sims. Recipe and Photo from Eating Well.