MOROCCAN RED LENTIL SOUP
1 1/2 large onion cut into 1/8 inch dice
1 large carrot, minced
3/4 cup chopped parsley
3/4 cup chopped cilantro (plus extra for topping)
2 tsp. black pepper
6 large garlic cloves, minced
3 in. piece of fresh ginger, minced ( 3 Tbs.)
2 tsp. turmeric
2 tsp. cinnamon
2 cups dry red lentils
3 tsp. sweet Hungarian paprika
2 14 oz. cans diced tomatoes and their liquid (can puree before adding)
about 12 cups vegetable (or chicken) broth
1. Coat bottom of a soup pot with a thin film of oil over medium high heat. Add onion, carrot, parsley, cilantro, and a little salt. Saute for 8 minutes or until light brown. Reduce to medium-low, stir in the pepper, garlic, ginger, turmeric, and cinnamon. Cook no more than 60 seconds.
2. Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover and simmer 45 minutes or until lentils have dissolved and soup tastes rich and good.
3. Ladle soup into bowls. Sprinkle with cilantro and a squeeze of lemon.