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Moroccan Red Lentil Soup

Moroccan Red Lentil Soup
Moroccan Red Lentil Soup

Moroccan Red Lentil Soup

Red Stick Spice Co.

2 Tablespoons of avocado oil or olive oil

1 large onion, diced

2 ribs celery, diced

1/3 cup packed parsley leaves and stems, chopped

1/2 tsp Salt

1/2 tsp ground black pepper

1 Tbl Ras el Hanout

5 garlic cloves, minced

2 Tbl grated fresh garlic

1 1/4 cup dried red lentils

2 tsp Hot or Sweet Smoked Paprika (depending on the heat level desired)

2-14 oz cans diced tomatoes

8 cups vegetable or chicken stock

Salt & Pepper to taste

 

Coat the bottom of a large stockpot with avocado oil or olive oil and heat over medium-high heat. Add the onions, celery, parsley, salt and black pepper. Saute until golden brown. Add the Ras el Hanout and stir to combine--saute for an additional minute. Add the garlic and ginger. Saute until just fragrant, about 1 minute. Add the lentils, Hot or Sweet Smoked Paprika, tomatoes and stock. Bring to a boil and reduce to a simmer. Cover and simmer on low for 45 minutes. Adjust with salt and pepper. Continue to cook uncovered if you desire a thicker consistency.