Moroccan Lentil Soup

Total: 1 hr 30 mins

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cups chopped onions
• 2 cups chopped carrots
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground pepper
• 6 cups vegetable broth or reduced-sodium chicken broth
• 2 cups water
• 3 cups chopped cauliflower (about 1/2 medium)
• 1 ¾ cups lentils
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• ½ cup chopped fresh coriander
• 2 tablespoons lemon juice

Instructions 

Step 1

Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.

Step 2

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. 

Step 3

Just before serving, stir in coriander and lemon juice.

Tips

To make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.