Moroccan Lentil Soup

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Ginger
• 1 cup Lentils
• 1 can Diced tomatoes
• 6 cups Vegetable broth
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.25 cup Cilantro
• 2 tbsp Lemon juice

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 3 cloves of garlic and 1 teaspoon of ginger and cook, stirring constantly, until fragrant, about 1 minute more.
2. 2Stir in the 1 cup of lentils, 1 can of diced tomatoes, 6 cups of vegetable broth, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 0.5 teaspoon of cinnamon. Increase the heat to high and bring the mixture to a boil.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the 1 cup of lentils are tender and have softened.
4. 4Remove the pot from the heat. Stir in the 0.25 cup of cilantro and the 2 tablespoons of lemon juice.
5. 5Serve the Moroccan lentil soup hot.

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