Moroccan Lentil Soup
1 cup lentils
6 cups water
2 tablespoons EVOO (extra virgin olive oil)
1 cup yellow onion (diced)
2 teaspoons salt
1/2 teaspoon cayenne pepper (or to taste)
1 cup carrots (diced)
1 cup celery (diced)
1 cup red bell pepper (diced)
1 teaspoon ground cumin
1 teaspoon ground corriander
1/8 teaspoon tumeric
4 teaspoons minced garlic
1 cup diced tomatoes (we used canned)
chopped cilantro (to taste)
Rinse the lentils and put them in a large pot. Pick out any lentils that aren’t up to par (we didn’t find any). Let them simmer for 20 minutes.
Meanwhile, add the EVOO (I’ve watched too much Rachael Ray) to a frying pan along with the diced onion. Stir the onions around over medium heat until they are tender (Zach forgot to keep an eye on ours, and ended up with some very browned onions. They still tasted great in the end! This recipe is pretty fool fiancé-proof.)
Add everything (veggies, spices), except the tomatoes and cilantro, to the frying pan that the onions are busily burning in. Stir them around for about 5 minutes.
Add the onion/veggie mixture into the big pot that the lentils are boiling away in. Add the tomatoes.
Put a lid on it, and let everything simmer for about 30 minutes.
Put half of the mixture into a blender, and VERY CAREFULLY, without causing an eruption of molten hot soup, blend it until it is somewhat smoother. I put a dishcloth over the blender (even though it had a lid on it), turned it on for half a second, turned it off, turned it on for half a second… etc. Explosive eruptions of soup aren’t fun.
Add the somewhat-smoother soup from the blender back into the pot of still-chunky soup, and give it a good stir.
Dish it up, garnish with cilantro, and enjoy!