Moroccan Red Lentil Soup

2 - tbsp Extra Virgin Olive Oil
2 – Medium Onions, diced
4 – cloves garlic, minced
2 – stalks celery chopped
1 tsp salt or to taste or completely remove
1 tsp pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cinnamon
¼ tsp fresh ginger root (grated)
1 cup Red Lentils
4 cups – Water
2 cups – Chicken Stock (replace with water for less sodium)
2 – medium potatoes, peeled and cubed
1 – can (28 oz) diced tomatoes

In a dutch oven or stock pot heat oil over medium heat and add onions, garlic and celery stiring occasional until softened, about 5 minutes.

Add salt, pepper, tumeric, cumin, cinnamon and ginger. Cook, stiring often, for 2 minutes

Add water, lentils, tomato paste, potatoes and tomatoes. Bring to a boil then reduce heat and simmer for 35 minutes.

The soup serves well as is but for a great smooth texture you can puree part or all of the soup. Serve with a a dollop of sour cream or yogurt sprinkled with some chopped parsley.

Serving Size: Maes 10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user WEBTUTOR.