Moroccan red lentil soup
Recipe by Sara Meyer
1 tablespoon olive oil
1 small yellow onion, chopped
1 carrot, peeled and chopped
1 celerey stalk, chopped
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
½ teaspoon kosher salt
½ cup dried red lentils
1 tablespoon tomato paste
4 cups chicken or vegetable stock (or water)
1 kielbasa, sliced into 1/2" thick slices
1 tablespoon fresh chopped cilantro leaves
1 tablespoon lemon juice
Prep. Time → 10 min
Cook Time → 20 min
1. Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, salt, and spices and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.
2. Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.
3. Once lentil soup is simmering, bring saucepan or cast iron skillet to medium high heat. Brown kielbasa slices 3-5 minutes on first side, then flip and brown for another 2-3 minutes. Add browned kielbasa to lentil soup and let soup finish simmering.
4. Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.
main courses, lentils, soup, moroccan, dinner, lunch, multi-day May 09, 2014 06:59
Author seriouseats.com/recipes/20...
No one has liked this recipe.
No comments yet.