Spicy Moroccan Lentil Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I never met a lentil I didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. I created it when I found an almost-empty bottle of couscous spices, bought in France a couple of years ago. The product is called ras el hanout which I am told translates roughly as top of the spices, and is a blend of (if my French translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. Complex and unusual, and adds great zip. This is a delicious meal with a simple salad and some crusty artisan bread. It tastes even better 2 days later, and freezes well. Ingredients:
2 cups dried lentils |
1 medium yellow onion, chopped fine |
1 small red bell pepper, chopped fine |
1 garlic clove, minced |
2 tablespoons olive oil |
2 teaspoons salt |
1 1/2 tablespoons ras el hanout spice blend |
8 cups vegetable broth |
1/2 cup white wine |
2 tablespoons cilantro, chopped |
Directions:
1. Heat oil in 12-cup soup pot, and saute' onion and pepper until soft. add garlic and cook 1 minute more.
2. Add salt, spice blend, and cilantro, blend well.
3. Add broth and lentils, bring to boil, then reduce heat and simmer for 45 minutes, or until lentils are soft. Add wine halfway through. Add more broth or water if the soup is becoming too thick.
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