Moroccan Lentil Soup

Ingredients

• 2 tbsp Olive oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• about 790 g Canned diced tomatoes
• 1.5 cups Red lentils
• 6 cups Vegetable broth
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Ginger
• 2 tbsp Lemon juice
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
2. 2Add garlic and cook for 1 minute more.
3. 3Stir in diced tomatoes, red lentils, vegetable broth, turmeric, cumin, cinnamon, and ginger.
4. 4Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until lentils are tender.
5. 5Stir in lemon juice. Serve hot, garnished with fresh cilantro.

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