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Lentil Soup, Moroccan Style

Move over vegetable soup, this Moroccan Lentil soup will knock your socks off! My friend Pam, the head honcho of my local Vegan Cooking Club (she doesn’t like coriander by the way), as well as Kathy who doesn’t like cilantro came in to play with the ingredient list. What transpired this morning was an absolute masterpiece, and as everyone knows, when you smell and taste the perfect combination, you can almost hear the angels singing hallelujah!  Your house will smell amazing, I promise! This one definitely takes plain old vegetable soup and kicks it up about 10 notches!

Lentil Soup, Moroccan Style!
Ingredients:
1 large vidalia, chopped
4 large carrots, peeled and chopped
4 cloves garlic, minced
2-4 tbsp braggs liquid aminos

Spices:
1 tsp ground cumin
1/4 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
Freshly ground black pepper

6 cups vegetable broth
3 Tbsp. tomato paste

1 small cauliflower, chopped
2 cups lentils
3-4 diced tomatoes or 1 can of diced tomatoes
4 cups chopped fresh spinach

Directions:
Sautee onions and carrots in braggs until translucent, about 10 minutes. Stir in garlic and reduce heat. Add spices and tomato paste. Simmer slightly so tomato paste breaks down.

To speed the cooking time, steam cauliflower and cook lentils in water for about 10 minutes while you sautee the onions. If you plan on leaving the soup on the stove most of the day, then you can put the cauliflower and lentils in raw and they will cook in the broth. If you steam the cauliflower and cook the lentils, the soup can be ready in about an hour.

In a separate pot, boil vegetable broth, then add cauliflower, lentils and tomatoes.  Add onion mixture to the large pot. Reduce heat and simmer, partially covered, stirring occasionally until desired tenderness of cauliflower and lentils. If you cooked/steamed first, then it will be ready to eat in about 30 minutes. When lentils and cauliflower are tender, stir in spinach and cook until wilted, about 5 minutes.

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