Moroccan Lentil Soup

Ingredients

• 1 cup brown or green lentils
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 14½ oz canned diced tomatoes
• 6 cups vegetable broth
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp paprika
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh cilantro (optional)
• ¼ cup fresh parsley (optional)
• ½ lemon (optional)

Steps

1. Rinse lentils thoroughly under cold water. Dice the onion, carrots, and celery. Mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes until softened.
3. Stir in minced garlic, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant.
4. Add rinsed lentils, diced tomatoes (undrained), and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
5. Taste and adjust seasonings as needed. If desired, stir in fresh chopped cilantro and parsley before serving.
6. Serve hot, with a squeeze of fresh lemon juice if desired.