Morrocan Lentil Soup

I was so excited to have friends visiting during cozy fall and thought what better way to spend an evening than sipping wine and making soup with some of my most favorite ladies. I hunted high and low for the perfect vegetarian friendly recipe that we all would devour and found this one!

Though the recipe called for red lentils, I only found generic 'lentils' at the store. I was pretty annoyed but I honestly have no idea if red ones taste different or if they are just red for show.

Everyone ate lots of this soup and it made way more than enough for us four girls and my mister. He and I continued to eat this soup all week!

We doubled most of the spices in the recipe linked above. You could blame the wine we were drinking, but we all agreed more spices could only mean more flavor and who doesn't want that?! I was so anxious to eat this that I forgot to add the frozen peas that the original recipe included, and I was cursing myself on that one. I love little snappy peas in thick stew-like dishes.

Without further ado, here is the Morrocan Lentil Soup as interpreted by Mostly Soup (and friends):

Ingredients:
-2 Tbsp Olive Oil
-3 small onions, chopped
-5 cloves of Garlic, minced
-2 Celery stalks, chopped
-1 Carrot
-3 tsp Turmeric
-3 tsp Cinnamon
-4 tsp ground Cumin
-1 tsp fresh Ginger grated or 1/2 tsp ground
-about 4 dashes of cayenne pepper
-salt and pepper to taste
-8 cups of vegetable stock
-12 ounce pack of lentils
-1 tablespoonp Tomato Paste
-3 potatoes peeled and cubed (you could also use sweet potatoes or squash!)
-1 can stewed Tomatoes (I got tomatoes stewed with sweet peppers and onions)
-Sour cream and fresh parsley for serving

1. In large soup pot heat oil over medium heat. Cook onions, carrot, garlic, and celery, stirring occasionally, until softened, about 5-10 minutes.


2. Add salt, pepper, turmeric, cumin, cinnamon, ginger, and cayenne. Cook, stirring often, for 5 minutes.


3. Add veggie stock, lentils, tomato paste, potatoes and tomatoes (including juices), breaking up tomatoes with spoon. Bring to boil. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked to desired consistency.


(3 1/2. This is where you would add in the frozen peas and let them cook for about 5 more minutes if you are using them!)

4. Once your lentils are perfect, taste the broth and add salt/pepper as needed. Ladel into bowls. Dollop each with sour cream and sprinkle with parsley. Serve with pita bread!


My favorite thing about this soup was the tomatoes. They were so tasty, bursting with all the flavors they were simmering in for what seemed like ages! I wish I would have frozen half of this to eat later!

Enjoy!