Spiced Moroccan Lentil Soup Shooters

Ingredients

• 1 cup Red Lentils
• 4 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ginger
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 8 wedges Lemon Wedges

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Peel and finely dice the 1 medium onion, peel and finely dice the 1 medium carrot, and trim and finely dice the 1 stalk of celery. Peel and mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1/2 teaspoon of ginger, and 1/4 teaspoon of cinnamon to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1 cup of red lentils and 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the lentils are very tender.
6. 6Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
7. 7Carefully puree the soup until smooth using an immersion blender directly in the pot, or by transferring the soup in batches to a regular blender. Be cautious when blending hot liquids.
8. 8Serve the hot soup immediately in 8 small shot glasses, with one 8 wedges lemon wedge on the side of each glass.

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