Try this Moroccan Spiced Red Lentil Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Moroccan Spiced Red Lentil Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 Italian Roma tomatoes cored; 1 ts Ground turmeric; 1 Bay leaf; 1 ts Ground cinnamon; 1 ts Ground cumin; 2 qt Water; 1 tb olive oil; 1 Generous pinch saffron; 2 ts Salt; 1 lb Red lentils; 1 lg Yukon Gold Potatoes; 2 md Yellow onions chopped; 4 Stalks celery washed and chopped; 1 ts Black pepper freshly ground; 1 tb Tomato paste; 4 cloves Garlic minced; 1/4 ts Ground ginger; 1 c wheat berries Cooked; 1/2 bn Cilantro washed, leaves

Find the most delicious recipes here

INGREDIENTS

6 Italian Roma tomatoes ; cored
1 ts Ground turmeric
1 Bay leaf
1 ts Ground cinnamon
1 ts Ground cumin
2 qt Water
1 tb olive oil
1 Generous pinch saffron
2 ts Salt
1 lb Red lentils
1 lg Yukon Gold Potatoes
2 md Yellow onions ; chopped
4 Stalks celery ; washed and chopped
1 ts Black pepper ; freshly ground
1 tb Tomato paste
4 cloves Garlic ; minced
1/4 ts Ground ginger
1 c wheat berries ; Cooked
1/2 bn Cilantro ; washed, leaves

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Moroccan Spiced Red Lentil Soup

6  Italian Roma tomatoes cored
1 ts Ground turmeric 
1  Bay leaf 
1 ts Ground cinnamon 
1 ts Ground cumin 
2 qt Water 
1 tb olive oil 
1 Generous pinch saffron 
2 ts Salt 
1 lb Red lentils 
1 lg Yukon Gold Potatoes 
2 md Yellow onions chopped
4 Stalks  celery washed and chopped
1 ts Black pepper freshly ground
1 tb Tomato paste 
4 cloves Garlic minced
1/4 ts Ground ginger 
1 c wheat berries Cooked
1/2 bn Cilantro washed, leaves

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 <asher@mcs.com>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3180g)
Recipe Makes: 1

Calories: 2936
Calories from Fat: 177 (6%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 8g
Cholesterol 0mg		0 %
Sodium 682.8mg		24 %
Potassium 8097.9mg		213 %
Total Carbohydrate 567.3g		167 %
	Dietary Fiber 111.4g	446 %
	Sugars, other 455.9g
Protein 154.7g		221 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2936

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Albondigas Soup (Meatball Soup)

Minestrone Soup

by aaron_trader

Soup maker tomato soup

by bbcgoodfoodrecipes

REVIEW THIS RECIPE

REVIEWS

rrorkins

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.

13y

Tags [Admin]

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight