Moroccan-Spiced Red Lentil Soup
Yields: 4 servings
4 cups water
1½ cup red lentils
1 tsp sea salt
1 medium-size organic carrot, chopped in bite-size pieces
2 soft, dried apricots, chopped, or 1 Tbsp golden raisins or 2 dates, chopped
¼ tsp ground cloves
¼ tsp ground turmeric
¼ tsp ground coriander seeds or ½ tsp crushed coriander seeds
½ tsp cinnamon
½ tsp coarsely ground black pepper
1 tsp smoked paprika
1 tsp crushed or ground cumin seeds
2 tsp extra-virgin, cold-pressed olive oil
Bring water, carrots, apricots and all spices and seasonings to boil. Add red lentils, stir once and set heat to low. Cover pot with lid.
Cook for 20 to 25 minutes, remove from heat. Add olive oil and allow to sit for five minutes before serving.
Optional toppings for each bowl: finely chopped red onion, red pepper flakes, fresh cilantro and/or a sprinkle of turmeric.
Photo: by Marlaina Donato
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