Red Lentil Soup With North African Spices Recipe 345

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NORTH AFRICAN LENTIL SOUP



North African Lentil Soup image

Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup lentils
2 teaspoons extra virgin olive oil
2 medium onions, chopped
2 garlic, cloves. minced
1/2 teaspoon crushed saffron thread
2 medium carrots, sliced
1 celery rib, thinly sliced
1 small turnip, peeled and diced
1 cup diced tomato with juice
8 cups fat-free vegetable broth (beef broth optional)
1 tablespoon chopped fresh parsley
salt and pepper
1 tablespoon fresh lemon juice

Steps:

  • Rinse lentils several times in cold water, setting aside to drain.
  • Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
  • Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
  • Add carrots, celery, and turnip, cooking 10 minutes over low heat.
  • Add lentils, broth, tomatoes, and parsley.
  • Season to taste with salt and pepper.
  • Bring to a boil, then reduce heat and cover.
  • Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
  • Add lemon juice just before serving.

RED LENTIL SOUP WITH NORTH AFRICAN SPICES RECIPE - (3.4/5)



Red Lentil Soup with North African Spices Recipe - (3.4/5) image

Provided by DreiFromBK

Number Of Ingredients 17

4 4tablespoons 4tablespoons unsalted butter
1 1 1 large onion, chopped fine
Salt and pepper
3/4 3/4teaspoon 3/4teaspoon ground coriander
1/2 1/2teaspoon 1/2teaspoon ground cumin
1/4 1/4teaspoon 1/4teaspoon ground ginger
1/8 1/8teaspoon 1/8teaspoon ground cinnamon
Pinch Pinch cayenne
1 1tablespoon 1tablespoon tomato paste
1 1 1 garlic clove, minced
4 4cups 4cups chicken broth
2 2cups 2cups water
10 1/2 10 1/2ounces 1/2 (1 1/2 cups) red lentils, picked over and rinsed
2 2tablespoons 2tablespoons lemon juice, plus extra for seasoning
1 1/2 1 1/2teaspoons 1/2teaspoons dried mint, crumbled
1 1teaspoon 1teaspoon paprika
1/4 1/4cup 1/4cup chopped fresh cilantro

Steps:

  • Pair this soup with a salad and bread for lunch or a light supper. 1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. 2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) 3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

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