Moroccan Red Lentil Soup

acedarspoon.com

Tricia Russell

3 Tbsp. extra virgin olive oil

1 large onion, chopped

1 celery stalk, chopped

1 carrot, chopped

3 garlic cloves, chopped

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground turmeric

½ tsp. sweet paprika

¼ tsp. ground cinnamon

½ tsp. sea salt

Dash of pepper

8 cups vegetable broth, low sodium if possible

1-15oz can crushed tomatoes (or diced tomatoes)

2 cups red lentils, picked over, washed and rinsed until water runs clean

1 lemon, juiced

Pinch of red pepper flakes

4 Tbsp. fresh flat-leaf parsley, chopped

1 Tbsp. fresh cilantro, chopped

Directions at acedarspoon.com

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