Moroccan Harira Red Lentil Soup

Good tasting extra virgin olive oil
1 large onion (cut into 1/8-inch dice)
1 small carrot (minced)
1/3 cup tightly packed fresh flat-leaf parsley, stems & leaves (chopped)
1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
Salt
1 1/2 teas. ground black pepper
5 large garlic cloves (minced)
2-inch piece of fresh ginger (minced -- about 2 tablespoons)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 1/4 cup dried red lentils
2 teaspoon sweet Hungarian paprika
1 28-oz can whole tomatoes & their liquid (pureed) (I used canned crushed tomatoes)
8 cup low-sodium vegetable or chicken broth

It's suggested to serve on the side these accompaniments - lemon wedges, chopped cilantro, 2 figs and 2 dates per person, a little ground cumin and ground chile, and bite sized pieces of baklava.

I added the juice of a lemon wedge, a little sprinkle of cumin and some chopped cilantro to my cup of soup.

Coat the bottom of a pot with a thin film of oil & set it over medium high heat. Add the onion, carrot, parsley, cilantro, and a little salt and saute for 8 minutes or until golden brown. Reduce the head to medium-low; stir in the pepper, garlic, ginger, tumeric, and cinnamon and cook for 30 seconds.

Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. Add a little water if the soup is too thick

Serving Size: 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CATTYSHEBA.