Vegeterian Morrocan soup (my own recipe combining two other recipes.
Ingredients:
3 tablespoons olive oil
1 red onion, finely chopped
3 carrots, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 teaspoons turmeric
1 1/2 teaspoons ground cinnamon
2 tbsp paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 tbsp tomato paste
2 tomatoes (finely chopped)
generous pinch saffron (about 20 threads)
2 quarts low-sodium vegetable broth
1 can (28 ounces) diced tomatoes
2 cups red lentils, rinsed
2 cans (15 ounces each) chickpeas, drained and rinsed
Greek plain yogurt (few dollops)
Fresh mint
2 lemons, gut into wedges
Instructions:
In a large soup pot over medium heat, warm the oil. Cook the onion and carrots until the vegetables are tender and begin to take on color, 7-8 minutes.
Reduce the heat to low and add the garlic, spices, salt, pepper and saffron. Cook, stirring constantly, until fragrant, 2-3 minutes.
Add the tomatoes and tomato paste
Add the broth, Bring to a boil, reduce heat to a simmer, cover and cook for 10 minutes. Add the lentils and chickpeas and simmer until the lentils and chikpeas are tender, about 35 minutes. The soup is meant to be thick, but if it seems too thick, add water, 1/2 cup at a time, to reach desired consistency.
Garnish each serving with mint, a dollop of yogurt, plus the lemon wedges.
