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Try this Moroccan Spiced Red Lentil Soup recipe, or contribute your own. "Cilantro" and "Too hot tam" are two of the tags cooks chose for Moroccan Spiced Red Lentil Soup.
"I would cut the black peppper by half for my wife. I used Black lentils which of course made a black soup but we both loved it. The spices really make the house smell great."- rrorkins
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Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/15/96 show Recipe By : TOO HOT TAMALES SHOW #TH6320 Posted to MC-Recipe Digest V1 #310 Date: Sat, 23 Nov 1996 08:05:39 -0600 From: Pat Asher
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rrorkins 5 years agoI would cut the black peppper by half for my wife. I used Black lentils which of course made a black soup but we both loved it. The spices really make the house smell great.