Spiced Moroccan Lentil Soup Shooters

Ingredients

• 1 cup Red lentils, rinsed
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 stalk Celery, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Ground cumin
• 1/2 tsp Turmeric powder
• 1/4 tsp Cinnamon
• 4 cups Vegetable broth
• 1/2 can (14.5 oz) Chopped tomatoes
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, chopped into 1.27 cm pieces, the 1 medium carrot, chopped into 1.27 cm pieces, and the 1 stalk celery, chopped into 1.27 cm pieces to the pot. Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are softened and the onion looks translucent. This means they will be easy to pierce with a fork.
3. 3Add the 2 cloves garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute until you can smell their fragrance. Be careful not to let the garlic burn.
4. 4Stir in the 1 teaspoon of ground cumin, the 1/2 teaspoon of turmeric powder, and the 1/4 teaspoon of cinnamon. Cook, stirring constantly, for 30 seconds until the spices are fragrant. This helps release their flavors.
5. 5Add the 1 cup of red lentils, rinsed, the 4 cups of vegetable broth, and the 1/2 can (about 410 g) of chopped tomatoes to the pot. Stir everything together and bring the mixture to a boil. A boil is when you see large, rapid bubbles breaking the surface of the liquid.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 to 30 minutes. The lentils are tender when they are soft and easily mashed against the side of the pot with a spoon.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice, the 2 tablespoons of fresh cilantro, chopped, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Taste and add a tiny bit more salt or pepper if you think it needs it.
8. 8If you want a smoother soup, carefully use an immersion blender to puree about half of the soup directly in the pot. Move the blender around to get a mix of smooth and chunky textures. Be careful, as the soup is hot.
9. 9Serve the soup warm in shot glasses as a snack.

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